Pita Bowl - Nj Recipe
Make Pita Bowl - Nj Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base
Vegetables
Protein
Dressing
Method
Base Preparation
- 1
Prepare Quinoa
Rinse the quinoa under cold water in a fine-mesh strainer. In a medium saucepan, combine quinoa and water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- 2
Warm Pita Bread
While the quinoa is cooking, warm the pita bread. You can either toast them in a toaster or warm them in a skillet over low heat for about 1-2 minutes on each side until soft and pliable.
Vegetable Preparation
- 3
Chop Vegetables
Dice the cucumber, halved cherry tomatoes, finely chop the red onion, and chop the bell pepper into bite-sized pieces. Roughly chop the fresh parsley.
Protein Preparation
- 4
Grill Chicken
Season the chicken breasts with salt and pepper. Grill on medium heat for about 6-7 minutes on each side or until fully cooked and juices run clear. Let it rest for a few minutes before slicing.
Dressing Preparation
- 5
Mix Dressing
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper until well combined.
Assembly
- 6
Assemble the Pita Bowl
On each warm pita, layer a scoop of quinoa, followed by the chopped vegetables, sliced grilled chicken, and crumbled feta cheese. Drizzle with the prepared dressing and sprinkle additional parsley on top if desired.
