Honey-Lime Chicken Pitas

This is it: my last archived summer recipe. As I sit here, feeling the chill of the stormy, fall air mix with my stubbornness to keep the heat off and my electric bill down just a little bit longer (watch, my dad will have a fit over that comment - I'm such a miser), I feel a little sad saying goodbye to summer so officially. However, I couldn't hold off for too much longer. If I did, I'd be giving you flat breads in November when all you probably want to cook up is soup, and who would read my blog, then? So, here it is - the honey-lime chicken pitas that rounded off my summer vacation all those months ago.

This was by far my most successful on-vacation recipe, and I can guarantee that you'll love it, too (assuming you're not a vegetarian or dislike lime, of course). As always, it's easy enough to win my approval and tasty enough to make me look forward to making it again. The marinade gives it just enough flavor to pop amidst the lettuce, tomato, and whatever-your-heart-desires toppings, without overpowering the dish. It's also pretty darn healthy, which is nice to be able to say after all of my dessert posts as of late. They do teach me something over here in my Nutrition program, have no fear.

Honey-Lime Chicken Pitas, courtesy of the Gluten Free Goddess
Yield: 4 (I cut it in half for 2 people)
The Ingredients
4 chicken breasts (approx. 1lb of meat, tops)
4 cloves of fresh garlic, chopped (I used some mysterious amount of pre-minced)
1/4 C freshly squeezed lime juice (or, you know, freshly squeezed from a bottle)
1/4 C extra virgin olive oil
2 tsp. agave (I used honey, hence the name)
pinch of cumin, to taste
optional: cilantro (omitted)
toppings: 4 tomatoes, chopped
2 C shredded romaine lettuce (I didn't shred mine, plus I used spinach)

1 C shredded sharp Cheddar or Jack cheese
8-10 fresh and soft white corn tortillas (I used whole wheat pitas)
3-4 fresh limes cut into wedges (omitted)

The Method
1. Wash and dry the chicken, and set aside.
2. Combine the garlic, lime juice, oil, sweetener of your choice, cumin, and fresh ground pepper in a small bowl. Pour the marinade over the chicken, taking care to coat both sides. Cover and let marinate in the refrigerator for at least one hour, but, preferably, overnight.
3. Heat a grill or pan, and add the chicken (discarding the extra marinade). Cook over medium-high heat, roughly 8-10 minutes per side, depending on the thickness.
4. While the chicken is cooking, prepare the toppings.
5. Once the chicken is finished, slice it or shred it, and serve alongside the toppings for everyone to assemble their own taco/pita.

I should also mention that it was very messy, but this could be the result of sub-par pitas that I chose to cram with fillings. Don't say I didn't warn you, though.

It's a nice, fun, and simple dish, and a little bit more interesting than your average taco - I think, anyway. It was a hit with L and with myself, and you can bet that as soon as I can justify leaving my stacks and stacks of new recipes to go back to some oldies but goodies, this will be one of the first ones I pick.

Regardless of what season it is.

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