Hello Dear Followers,
For those of you wondering where the warm weather is, well we brought it into our kitchen tonight. We made Anna’s browned butter chicken with an avocado salsa stuffed in a pita.
What we loved about this dish were the vibrant colors and tastes that came from each ingredient. While avocado took the spotlight, it was the cilantro that was the true star. The cilantro helped bring out all of the flavors of the other ingredients just beautifully.
This dish is so versatile too. If you are a vegetarian, just remove the chicken and voila!
Here is the recipe:
Prep time: 20 minutes
Cook time: 10+ minutes (for the chicken)
Servings: 4
Ingredients:
3-4 pita bread pockets slightly toasted and lightly coated with butter
10 pieces of chicken strips
Half a stick of butter (for frying chicken, use as preferred)
Panko bread crumbs
2 cups of shredded red cabbage
2 tablespoons of lime juice
1 tablespoon of olive oil
1/2 cup of cilantro – chopped
1 cup of cored seeded and diced tomatoes
1 cup of diced avocado
2 tablespoons of minced red onions
Salt for taste
Black pepper (optional)
Instructions:
Bread the chicken strips in Panko bread crumbs and fry in browned butter for 5 five minutes on each side.
Place the cabbage in a medium bowl, add one tablespoon of olive oil, 1/4 cup of chopped cilantro, and salt for taste. Toss to combine all of the ingredients and set aside. Slaw can be made in advance and stored in the refrigerator for up to 8 hours before serving.
(We didn’t follow the refrigeration instruction, but you can!)
In a medium bowl combine the tomato, avocado, red onion, 1/4 cup of cilantro, one tablespoon of lime juice and salt for taste. Cover and place in the refrigerator for 10-15 minutes to let the flavors meld.
(Full disclosure: We actually didn’t separate the cabbage and cilantro from the rest of the ingredients, everything was mixed at once.)
Warm the pita bread in the oven for about 5 to 10 minutes until a little crispy.
Once the pitas are ready, place the slaw in the pockets and cut up the chicken into cubes and place it on top. It may be a little messy, but it’s so good!
Salsa recipe by Healthy Fitness Meals
Until next week!
Tuesday Night Suppers 