Atlantic Eats: Chicken Pita with Avocado Mayonnaise

20 Minutes, Serves 4, 17 Ingredients


Pita Sandwich:

1 Tbsp. Light Olive Oil
2 (6 oz) Chicken Breasts
1/2 tsp. Kosher Salt
1 pinch Black Pepper
4 ea. Pita Pocket
1 tsp. Light Olive Oil
2 ea. Tomato, ripe, sliced 1/4″
1 cup Kale, shredded
2 Tbsp. Chia Seeds
1/2 cup Avocado Mayonnaise

Avocado Mayonnaise:

1 ea. Ripe Avocado, peeled, pit removed
Juice of 1/2 Lemon
1/2 Clove Garlic, peeled and minced
1/4 tsp. Black Pepper
1/4 tsp. Sea Salt
3 Tbsp. Light Olive Oil


Pita Sandwich:

  1. Season the chicken breast with salt and pepper and brush with olive oil. Place in smoker and smoke for 5-10 minutes until the chicken is fully cooked. Internal temperature should be 165ยบ.
  2. Cut the pita bread in half and brush with olive oil. Grill lightly on grill.
  3. In a bowl, combine the chicken with the tomatoes, kale, chia seeds, and avocado mayonnaise. Season with sat and pepper if necessary.
  4. Stuff the mixture into the pita and serve two halves on each plate. Garnish with fresh fruit.

Avocado Mayonnaise (Yield 1/2 cup):

  1. Place all ingredients, except olive oil, in a food processor or vita prep. Puree until silky smooth.
  2. If using a food processor, turn on the machine and slowly add the olive oil. If using a Vita Prep, turn the machine to low and slowly add the olive oil. Mayonnaise will store in the refrigerator for 2-3 days.

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