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The inspiration for Basil Peach Chicken Pitas stems from the harmonious flavor profiles that emerge when sweet and savory ingredients are combined. Peaches, with their natural sweetness and juiciness, complement the savory notes of grilled chicken beautifully. The addition of fresh basil elevates the dish further, infusing it with a refreshing aroma that is reminiscent of Mediterranean cuisine. This dish pays homage to the culinary traditions of the Mediterranean, where fresh ingredients and bold flavors reign supreme.

Basil Peach Chicken Pitas

Discover the ultimate summer flavor with Basil Peach Chicken Pitas! This delicious dish combines juicy peaches, tender grilled chicken, and fresh basil for a delightful meal that's both nutritious and easy to prepare. Perfect for casual gatherings or quick weeknight dinners, these pitas celebrate seasonal ingredients while being packed with flavor. Embrace the joy of cooking this summer and enjoy every bite of this refreshing, vibrant recipe!
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Ingredients
  

2 boneless, skinless chicken breasts

1 ripe peach, diced

1 cup fresh basil leaves, chopped

2 tablespoons olive oil

1 tablespoon honey

1 tablespoon balsamic vinegar

1 teaspoon garlic powder

Salt and pepper, to taste

4 whole wheat pita pockets

1 cup mixed greens (such as arugula, spinach, or your choice)

½ cup crumbled feta cheese (optional)

Instructions
 

Marinate the Chicken: Begin by preparing the marinade. In a mixing bowl, whisk together the olive oil, honey, balsamic vinegar, garlic powder, and a pinch of salt and pepper. Place the chicken breasts in the bowl, ensuring they are thoroughly coated in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, but no longer than 2 hours, to allow the flavors to meld.

    Cook the Chicken: Preheat your grill or a skillet over medium-high heat. Once heated, remove the chicken from the marinade, shaking off any excess liquid. Grill the chicken for approximately 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the juices run clear. Once cooked, transfer the chicken to a cutting board and let it rest for about 5 minutes before slicing it into thin strips.

      Prepare the Peach and Basil Mix: While the chicken is cooking, take a separate bowl and combine the diced peaches with the chopped basil. Season the mixture lightly with salt and pepper to enhance the flavors.

        Assemble the Pitas: To bring your pitas together, warm the whole wheat pita pockets in a skillet over low heat or in the microwave for 10-15 seconds, just until they are pliable. Once warmed, gently open each pita and fill it with a generous layer of mixed greens. Next, add a portion of the grilled chicken strips over the greens. Top each pita with the peach and basil mixture, and if you’d like a creamy touch, sprinkle on some crumbled feta cheese.

          Serve: Serve the assembled pitas warm, with any remaining peach and basil topping on the side for an extra burst of flavor. For an added zing, consider drizzling balsamic reduction over the top before serving.

            Prep Time, Total Time, Servings: 10 mins | 45 mins | Serves 4