Chicken & Veggie Stuffed Pita

INGREDIENTS (Serves 3-4)

3 boneless chicken thighs

Salt and pepper

1 1/2 tbsp. olive oil (for frying)

1 small bunch of asparagus, roughly chopped

5 baby-bella or 2 portobello mushrooms, sliced

za’atar

tahini

schug (hot chili paste)

1/2 cup parsley, chopped

Preparation

Heat the olive oil in frying pan on medium heat.

Sprinkle the chicken with salt and black pepper on each side.

Cook the chicken for 4 minutes on each side, or until cooked through.

Add the mushroom and asparagus to the pan and turn the heat up to high. Cook for 3 mins. Meanwhile, sprinkle chicken generously with za’atar. Cut the pieces into strips.

Time to stuff your pita!

Take it for a walk or eat at your table.