I was just talking to a friend tonight about the benefits of avocado seed. She puts them in smoothies and baked goods and I can't get over how many avocado seeds I have thrown away without even thinking!!
I remember my grandma always having a sprouted one in the kitchen window, but I could never master that, hehe! Anyways, that convo was brought about by these babies!!
What you need:
½ pound shredded cooked rotisserie chicken
2 avocados, hollowed and cut into small pieces
½ cup plain Greek yogurt
1 teaspoon cilantro, divided
1 teaspoon garlic salt
6-8 cherry tomatoes, quartered
4 slices of thin baby Swiss cheese
Juice from half a lemon
4 whole wheat pita pockets
1 tsp. extra virgin olive oil
½ pound shredded cooked rotisserie chicken
2 avocados, hollowed and cut into small pieces
½ cup plain Greek yogurt
1 teaspoon cilantro, divided
1 teaspoon garlic salt
6-8 cherry tomatoes, quartered
4 slices of thin baby Swiss cheese
Juice from half a lemon
4 whole wheat pita pockets
1 tsp. extra virgin olive oil
Get Cookin':
1. Cut 1 piece of Swiss cheese into each pita pocket.
2. In a small bowl, combine Greek yogurt and garlic salt. Set aside.
3. In a medium size bowl, combine avocado, tomatoes, lemon juice, and half of the cilantro. Set aside.
4. In a skillet, brown the cooked chicken with the olive oil over medium heat for 3-4 minutes. While cooking, sprinkle with half of the cilantro.
5. Take off of heat and add ¼ of the chicken to each pita.
6. Top the chicken with a drizzle of the yogurt mixture followed by a large spoonful of the avocado mixture, all within the pita pocket. Can be served cold, or grilled on a sandwich maker/foreman grill for 2 minutes to serve warm.
1. Cut 1 piece of Swiss cheese into each pita pocket.
2. In a small bowl, combine Greek yogurt and garlic salt. Set aside.
3. In a medium size bowl, combine avocado, tomatoes, lemon juice, and half of the cilantro. Set aside.
4. In a skillet, brown the cooked chicken with the olive oil over medium heat for 3-4 minutes. While cooking, sprinkle with half of the cilantro.
5. Take off of heat and add ¼ of the chicken to each pita.
6. Top the chicken with a drizzle of the yogurt mixture followed by a large spoonful of the avocado mixture, all within the pita pocket. Can be served cold, or grilled on a sandwich maker/foreman grill for 2 minutes to serve warm.
21 Day Fix conversions: 1R, 1G, 1 B, 1Y, 1tsp
Adapted from thecookierookie
Adapted from thecookierookie
No comments:
Post a Comment