Paleo Grilled Chicken Pita
Savor the vibrant flavors of this Paleo Grilled Chicken Pita, a healthy twist on a classic dish that’s perfect for clean eating enthusiasts and gluten-free diners alike. Featuring marinated, perfectly grilled chicken breasts infused with zesty lemon, garlic, and oregano, this recipe is complemented by a fresh medley of avocado, cucumber, cherry tomatoes, and crisp red onion. The grain-free pita bread, made from nutrient-rich coconut flour and tapioca flour, is soft, pliable, and ideal for wrapping all the delicious fillings. Ready in under an hour, this protein-packed, low-carb recipe makes a satisfying lunch or dinner that's bursting with Mediterranean-inspired goodness. Perfect for meal prep or impressing guests, this Paleo-friendly pita is your ticket to a guilt-free indulgence!
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Recipe Information
Ingredients
- 2 pieces boneless skinless chicken breast
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 medium avocado
- 1 medium cucumber
- 10 pieces cherry tomatoes
- 0.5 medium red onion
- 0.5 cup coconut flour
- 0.5 cup tapioca flour
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 3 large eggs
- 0.5 cup coconut milk
- 1 teaspoon apple cider vinegar
Instructions
1. Pound the chicken breasts to an even thickness using a meat mallet to ensure even cooking.
2. In a bowl, mix olive oil, lemon juice, garlic powder, dried oregano, sea salt, and black pepper.
3. Add chicken to the marinade, cover, and refrigerate for at least 20 minutes.
4. While the chicken is marinating, make the grain-free pita. In a bowl, whisk together the coconut flour, tapioca flour, baking soda, and salt.
5. In a separate bowl, beat the eggs, then add coconut milk and apple cider vinegar.
6. Combine the wet ingredients with the dry ingredients and stir until smooth and thick.
7. Preheat a non-stick skillet over medium heat. Pour a small portion of the pita batter into the skillet to form a small round shape. Cook for 2-3 minutes on each side or until golden brown. Repeat for the remaining batter.
8. Prepare the toppings by slicing the avocado, cucumber, cherry tomatoes, and red onion.
9. Preheat the grill on medium-high heat. Grill the marinated chicken for 6-7 minutes on each side or until cooked through. Remove from the grill and let it rest for 5 minutes before slicing.
10. Assemble the Paleo pita by placing some grilled chicken slices over half of each pita, then top with sliced avocado, cucumber, cherry tomatoes, and red onion.
11. Fold each pita to encase the filling and serve immediately.
Nutrition Facts
Calories |
468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 1018 mg | 44% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 9.4 g | 33% | |
| Total Sugars | 6.9 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 70 mg | 5% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 777 mg | 17% | |
*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.
