A Chicken Pita That Tastes Like Sicily
This recipe celebrates the harmony between the smooth elegance of our Extra Virgin Olive Oil IGP Sicilia and the vibrant zest of Meyer Lemon...
Ingredients
Serves:
2
- 10.5 oz ground chicken
- 1/3 cup chopped spring onion (white part only)
- 1 teaspoon dried rosemary
- 2 tablespoons Vignoli Extra Virgin Olive Oil IGP Sicilia
- 1 teaspoon salt + additional for the baby spring mix
- Freshly ground black pepper, to taste
- 1 large pita bread
- 2 cups fresh baby spring mix
- 2 teaspoons Vignoli Meyer Lemon Infused Extra Virgin Olive Oil
- 2 fresh basil sprigs
- 300 grams ground chicken
- 30 grams chopped spring onion (white part only)
- 1 teaspoon dried rosemary
- 2 tablespoons Vignoli Extra Virgin Olive Oil IGP Sicilia
- 1 teaspoon salt + additional for the baby spring mix
- Freshly ground black pepper, to taste
- 1 large pita bread
- 60 grams fresh baby spring mix
- 2 teaspoons Vignoli Meyer Lemon Infused Extra Virgin Olive Oil
- 2 fresh basil sprigs
Directions
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Heat a large non-stick skillet over high heat.
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In a medium bowl, combine the ground chicken, chopped spring onion, Vignoli Extra Virgin Olive Oil IGP Sicilia, rosemary, 1 teaspoon of salt, and a few grinds of black pepper.
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Slice the pita bread in half horizontally and spread the chicken mixture evenly onto the cut sides.
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Place the pita halves, chicken side down, into the hot skillet and cook over high heat for 8–10 minutes, or until the chicken is fully cooked and nicely browned.
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Let cool slightly, then top the chicken side with the fresh baby spring mix. Drizzle with Vignoli Meyer Lemon Infused Extra Virgin Olive Oil, and season lightly with salt and pepper.
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Fold the pita closed, garnish with fresh basil, and enjoy.
- Heat a large non-stick skillet over high heat.
- In a medium bowl, combine the ground chicken, chopped spring onion, Vignoli Extra Virgin Olive Oil IGP Sicilia, rosemary, 1 teaspoon of salt, and a few grinds of black pepper.
- Slice the pita bread in half horizontally and spread the chicken mixture evenly onto the cut sides.
- Place the pita halves, chicken side down, into the hot skillet and cook over high heat for 8–10 minutes, or until the chicken is fully cooked and nicely browned.
- Let cool slightly, then top the chicken side with the fresh baby spring mix. Drizzle with Vignoli Meyer Lemon Infused Extra Virgin Olive Oil, and season lightly with salt and pepper.
- Fold the pita closed, garnish with fresh basil, and enjoy.
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