Whenever I don’t feel like slaving away in the kitchen this is what I come up with. You can’t go wrong. It takes roughly 30 mins if you count slicing the chicken, and chopping some onions, and tomatoes quickly. Since I rarely measure when I cook I will just tell you how many dashes of the spices.
Spicy Jerk Chicken & Black Beans in a Pita Pocket Recipe
Ingredients:
- 1-1.5 lbs boneless chicken thighs/breasts sliced and washed/drained.
- 1 medium onion diced
- 1 large tomato
- Spices: 2-3 dashes each of cayenne pepper, chilli pepper, Adobo.
- 3 tablespoons Walkerswood jerk seasoning
- Stonefire Mediterranean Whole Wheat Pita Pocket
- black beans (rinsed).
- mozzarella cheese block (sliced into 1 oz serving)
- cilantro for topping
Steps:
1) Mix: chicken, onions, spices and jerk seasoning in a bowl.
2) Add to pan with 1-2 tbsp. oil, and add tomatoes. Cook for about 15 mins, covered.
3) Add the can of black beans (rinsed).
4) Cook on high until the consistency is kinda dry (approx 5 mins).
5) Break a pita in half. Put a slice of mozzarella and a spoon of chicken and beans inside.
6) In another flat pan, you will lay it to toast a little to your liking. I like when the cheese melts, and the outside gets brown. Just top with cilantro and enjoy!
If you don’t feel like doing Pita Pockets, you can do any other wrap. I love this flatbread especially, which I toast on the stove, and rub a little coconut oil on before adding meat and toppings.
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| Joseph’s Flatbread Honey Wheat |
Enjoy!!!
The Divine Catalyst 