Since recently I’ve been adding to my video diary of “what I eat in a day” I thought I would share some of my favorite quick and easy recipes so you can follow along! I’ve gotten into the habit of eating the same things over and over and I’m sure you’re used to that if you watch my series. I always go for oatmeal in the mornings, kale salads for lunch, and the same dishes for dinner so to challenge myself I’m trying to make one dish per week that comes from a recipe and today’s was for lunch! Rather than eating the same salad or turkey sandwich for lunch, I decided to branch out and make a balsamic chicken caprese pita for Doug and I and it turned out AMAZING. I got all my ingredients from Trader Joes and we loved it so much that we ate it everyday last week for lunch! The best part? It takes only a couple of minutes and has very few ingredients for a mouth watering taste. It’s also low calorie too!
Ingredients (serves 1):
Trader Giottos Balsamic Glaze – Everyone NEEDS this in their pantry. It’s so versatile! I love it on salads, wraps, pitas, chicken dishes, and with wine/aged cheeses/crackers (not that I’m allowed to have that now;)
1 Whole Wheat Pita Bread – I love the ones from Trader Joes because they are affordable and sometimes I just get sick of eating wheat bread for lunches!
10 basil leaves
4 slices of Mozzarella
1 slice of red onion
2 boneless skinless chicken breasts – Sometimes I leave this out, but Doug loves protein so I make sure to always include it in his pita!
6 cherry tomatoes (halved)
- I like to pan fry (since sadly we don’t have room for a grill) two boneless skinless chicken breasts, then I season with salt and pepper.
- To make 1 pita: Cut 1 whole pita in half and stuff both halves with 3 halved cherry tomatoes, mozzarella cheese (I like 2 slices per half pita), 5 basil leaves, cut up red onion, 1 chicken breast, and a drizzle of balsamic glaze.
**This combination is also AMAZING on sourdough bread when you put it a panini maker so the cheese and tomatoes melt together too!
+ view comments . . .