Alyssa loves sharing her family's favorite recipes with the world. She is a wife and a mom who enjoys drinking copious amounts of coffee.
Simple End-of-Summer Meal
My family has a fun birthday tradition. The person celebrating gets to pick what he or she wants for dinner as well as dessert.
My teenager is predictable—he always wants pizza. My husband usually wants a comforting meal, perfect for a wintertime birthday. As for me, it depends. Because my birthday is in September, the weather could be warm and sunny, reminiscent of summer. It also could be cold and rainy, more like an October or November day. I never know what I'm going to get.
This year, the weather was beautifully pleasant, with sunny skies with plenty of puffy white clouds. It was a comfortable 72 degrees and I knew I wanted a summery-type meal. We headed off to our local farmer's market to grab fresh ingredients and then came home to make delicious chicken bacon pitas with a side of corn on the cob. It was the perfect meal to celebrate another trip around the sun.
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The following is our recipe for these tasty sandwiches. It's a simple meal that everyone will enjoy!
- 3 boneless skinless chicken breasts
- 1 pound bacon
- 1 pack pocket pita flatbreads
- 1 onion
- 1 green bell pepper
- Vegetable oil
- Sour cream (optional), for serving
- Mozzarella cheese (optional), for serving
- Slice each chicken breast into thin strips. Slice each strip into thirds.
- Chop the bacon into bite-sized pieces.
- Pour enough oil into your cast-iron skillet to coat the bottom. Place on stove over medium heat and allow the skillet to get hot.
- Once your skillet is hot, place the chopped bacon inside. Cover and cook until the bacon is done.
- Once the bacon is done, remove from skillet and set aside in a bowl lined with paper towels.
- Begin adding chicken to your skillet in batches. Cook covered until browned and the internal temperature reaches 165 degrees.
- Once the chicken is done, place it in a separate bowl lined with paper towels.
- Chop the green pepper and onion. Set half of each aside to eat raw. The other half will be cooked.
- Add green peppers and onion to skillet. Sauté.
- Warm pitas in the oven.
- Add generous portions of chicken, bacon, and veggies to each pita. Add mozzarella cheese and sour cream if desired. Serve with a side of corn on the cob for an end-of-summer picnic meal. Enjoy!
© 2022 Alyssa