California Chicken Pockets
Packed with vibrant flavors and wholesome ingredients, California Chicken Pockets are a deliciously fresh take on a handheld meal. Juicy marinated chicken breasts are grilled to perfection and paired with a creamy avocado lime spread, crisp veggies, and a sprinkle of Monterey Jack cheese, all tucked inside warm whole-wheat pita pockets. The smoky paprika and zesty lemon in the marinade balance beautifully with the bright cilantro and tangy lime in the avocado mixture. Quick to prepare and perfect for busy weeknights or meal prep, these pockets make an ideal grab-and-go option without sacrificing flavor or nutrition. Whether enjoyed fresh or wrapped up for later, California Chicken Pockets bring a taste of sunshine to your plate!
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Recipe Information
Ingredients
- 2 whole chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large avocado
- 1 tablespoon lime juice
- 0.25 cups red onion
- 1 small tomato
- 2 tablespoons cilantro
- 1 cup shredded Monterey Jack cheese
- 4 whole whole-wheat pita pockets
- 1 cup baby spinach or lettuce
Instructions
Start by marinating the chicken. In a small bowl, mix together olive oil, lemon juice, garlic powder, smoked paprika, salt, and black pepper.
Place the chicken breasts in a shallow dish or resealable bag and pour the marinade over them. Ensure both sides are coated. Cover and refrigerate for at least 15 minutes, or up to 1 hour for more flavor.
While the chicken marinates, prepare the avocado mixture. In a medium bowl, mash the avocado with lime juice until smooth. Stir in finely diced red onion, chopped tomato, and cilantro. Set aside.
Preheat a grill pan or skillet over medium heat. Cook the marinated chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from heat and let it rest for 5 minutes before slicing into thin strips.
Warm the pita pockets briefly in the microwave or oven to make them pliable.
Assemble the pockets: Open each pita and spread a layer of the avocado mixture inside. Add a handful of baby spinach or lettuce, a few slices of chicken, and a sprinkle of shredded Monterey Jack cheese.
Serve immediately, or wrap in foil for an on-the-go meal. Enjoy!
Nutrition Facts
Calories |
2315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.6 g | 139% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 5532 mg | 240% | |
| Total Carbohydrate | 183.4 g | 67% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 16.2 g | ||
| Protein | 166.4 g | 333% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1013 mg | 78% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1948 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
