Name: BBQ Chicken Pita Pizza with Bell Pepper, Onion & Cilantro
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1.02 kg chicken breasts, boneless skinless; 1 small bunch cilantro; 6 cloves garlic; 1 ½ (227 g) blocks mozzarella cheese; 1 ½ medium red onions; 1 ½ (213 ml) cans tomato sauce; 6 whole grain pitas; 3 yellow bell peppers; apple cider vinegar; black pepper; brown sugar; chili powder; Dijon mustard; extra virgin olive oil; ketchup; onion powder; salt; Worcestershire sauce

BBQ Chicken Pita Pizza with Bell Pepper, Onion & CilantroBBQ Chicken Pita Pizza with Bell Pepper, Onion & Cilantro — a 40-minute dinner recipe with 18 ingredients, serving 6.Ingredients

1.02 kg chicken breasts, boneless skinless

1 small bunch cilantro

6 cloves garlic

1 ½ (227 g) blocks mozzarella cheese

1 ½ medium red onions

1 ½ (213 ml) cans tomato sauce

6 whole grain pitas

3 yellow bell peppers

apple cider vinegar

black pepper

brown sugar

chili powder

Dijon mustard

extra virgin olive oil

ketchup

onion powder

salt

Worcestershire sauce

Instructions

Preheat oven to 220°C (425°F).

Meanwhile, peel, halve, and thinly slice onions; transfer to a large baking sheet pan.

Wash, dry, seed, and medium dice bell peppers; add to the baking sheet.

Drizzle veggies with oil and season with salt and pepper; toss to combine and spread out in an even layer. Place veggies in the oven and bake until tender, about 15 minutes.

Meanwhile, peel and mince garlic.

Preheat a large skillet over medium heat.

While the skillet heats up, pat chicken dry with paper towels and small dice.

Once the skillet is hot, add oil and swirl to coat the bottom. Add garlic and chicken to the skillet and sauté until golden brown and cooked through, 10-12 minutes.

While the chicken is cooking, place tomato sauce, ketchup, Dijon, sugar, vinegar, Worcestershire, and spices in a medium bowl. Whisk to combine.

Pour sauce into the skillet with the chicken. (Reserve bowl for later use). Stir and bring to a simmer over high heat. Reduce heat to medium-low and cook, stirring occasionally, until thickened, 6-7 minutes. Remove from heat and set aside.

Meanwhile, coarsely grate cheese.

Wash, dry, and, using a clean cutting board, shave cilantro leaves off the stems; discard stems and mince the leaves.

When the veggies are done, carefully transfer them to the bowl used for the sauce and set aside.

Divide pitas between two baking sheets. Return to the oven and toast for 5-7 minutes. Remove from oven.

Top toasted pitas with saucy chicken, cheese, and veggies. Return pitas to the oven and bake until the cheese melts, 4-5 minutes.

To serve, divide pitas between plates, top with cilantro, and enjoy!

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