Chicken, Roasted Peppers and Hummus Pita [Recipe]

Every once and awhile I have a meal out that I want to replicate at home. It’s rare that I’m successful but I usually come out with something acceptable. In this case, it was a pita sandwich with chicken, spinach and roasted red peppers with an eggplant spread I had at lunch one day at work. I even took a picture to remember it by.

When I made it with an eggplant spread I got at Trader Joes, it didn’t taste right. But the next time I substituted the eggplant for hummus, and it was super tasty. I really love the combination of flavors!

This past weekend, I served it family-style for lunch so the kids could pick and choose. Little D added the hummus and Big A went straight for the chicken and took some spinach. My husband and I filled it to the brim with everything. I served it with some fruit.

I prepared by roasting two red peppers in the oven for about 30 minutes at 500, turning a few times during the process (see this recipe for the details). I pulled it out when the skin was burnt and wrinkled.

I let it cool by putting it in a container with a lid, using a big pyrex dish. This part is supposed to help the skin soften to take it off.

Once it had cooled, I took off the skin and cut it into strips removing the seeds. I added about a tablespoon of olive oil and stored in the fridge.

Whenever we have chicken for lunch or dinner in a mixed dish, I take a pound of frozen, skinless and boneless chicken thighs and put it in the slow cooker with some broth for 2-3 hours (my slow cooker cooks quickly). I time it to be ready by mealtime.

From there it’s just putting out everything and heating up the pitas. Really easy!

Chicken, Roasted Peppers and Hummus Pita