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!
- ½ cup roasted red peppers
- 1 pound chicken (cooked)
- 4-6 whole wheat pitas warmed and cut in half
- ½ cup hummus
- 2-3 cups raw spinach
- Put the desired amount of hummus, chicken, red peppers and spinach in each pita. Enjoy!
For more easy recipes and tips on how to serve meals to kids, check out Maryann’s book The Family Dinner Solution: How to Create a Rotation of Dinner Meals Your Family Will Love