This may be the single best meal I’ve ever made.
Why? Well, because it has everything a meal needs to be this time of year.
it’s fresh and bright. Packs in the nutrition with lots of colorful crunchy veg and fiber. And it’s it’s truly DELICIOUS.
I’ve been making it every week for a while now, and there’s never a single bite of leftovers. And I live with EXTREMELY picky toddlers and an even pickier husband. So that kind of says it all. 🙃
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PITA NACHOS
Crispy pita chips:
2 pieces of pita bread, chopped into bite sized pieces
Olive oil + sea salt for coating
Pita nachos:
Crispy pita chips
2 chicken breasts, cooked
1 cup olives of choice
1 cup yogurt
1 bell pepper (I love red for their higher antioxidant content), chopped
1 baby cucumber, chopped
1/3 cup crumbled feta
2 tbsp sumac
Salt + pepper to taste
Handful of fresh mint, chopped finely
To make the CRISPY PITA CHIPS:
Add chopped pita to a parchment lined baking sheet.
Drizzle with olive oil and sprinkle sea salt on top.
Mix to coat evenly.
Bake at 350F for 15 minutes or until crispy and golden.
To make the PITA NACHOS:
Cut cooked chicken breast into small cubes.
Chop all veggies small so you get all flavors in each bite
Assemble by arranging pita chips on a large plate.
Pour yogurt all over the top.
Then add all toppings: chicken, peppers, olives, feta.
Top with sumac, salt + pepper. Enjoy 🙂
