This recipe is amazing and offers so many flavors when paired together. When made in the crock pot it can be made a day ahead or allowed to cook all day and enjoyed when the dinner bell rings.
Here's what you'll need:
1/2 white onion
1 tbs. fresh garlic
1 tbs. lemon pepper seasoning
1.5 lbs. boneless, skinless chicken breast
1 cup of water
A pinch of oregano
A pinch of paprika
A pinch of sea salt
A pinch of black pepper
(The last four ingredients can be altered to your liking according to your taste)
Additionally you'll need:
1 cucumber
1 tomato
1/2 cup light mayo
Whole wheat pita pockets
1. Chop the onion in bite-sized chunks and place on bottom of crock pot.
2. Weigh your chicken breasts and use roughly about 1.5 lbs. of chicken breast. Cut off any fat along the edges.
3. Add in the garlic, lemon pepper, and remaining ingredients on top of the chunks of onion.
Aren't those little stands the cutest? All they are is a candlestick glued to a small saucer with E-6000 glue. Find the tutorial HERE!
Be sure and save all of your scraps from any vegetable cuttings to use in your garden for compost.
4. After the chicken has cooked in the crock pot for about four to five hours remove it from the crock pot and shred the chicken.
I like to shred it completely then place it back into the crock pot to soak up some of the liquid from the cooking process.
5. In a separate bowl mix the mayo and 1/2 of the juices from cooking your chicken.
Finally, open up your pita pocket and coat the inside with the mayo mixture, add in the shredded chicken, top with tomatoes.
Add a little sea salt and black pepper to the top and serve along side your sliced cucumbers.
ENJOY!
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