Italian chicken pita is probably Nadia's favorite meal.
We sauté chicken, zucchini, green peppers, sometimes mushrooms, onions, garlic and fresh from the market Italian spices and then stuff all that in homemade pita (or roll it in the pita when the pita decides not to puff), drizzle with Italian dressing and eat away.
It isn't exactly what we did - but last night's meal was a Tim-spiration built on that basic idea... after he decided to splurge on an organic, free range boiler chicken from the health food store (he didn't believe me how expensive those were... until he went and got one for himself).
Again, it was going to be a busy night with more church meetings AND volleyball practices for the high school girls, and I'm still recovering from laundry from the last trip, so when Tim volunteered to take the lead, I happily stepped out of the way.
First, he boiled the chicken (and when a friend stopped by with veggies she knew she wouldn't be able to use, including beets and cabbage AND we knew we had all that lovely chicken stock... borscht rapidly bleeped on the menu radar). Once that cooled, he removed the bones and shredded it.
The rest was easy - pull the lettuce out of the bag, slice the onions and tomatoes, cut the pitas in half, dig the mayo and mustard out of the fridge and put the cheese on the table. Everyone built their own pita, munched away.
Super yummy ~ and enough leftovers for lunches the next day.
Love it when a meal works out like that.