Pan Roasted Ginger Ale Chicken Pita
Quinoa, Mango, Black Bean Salad
Pan Roasted Ginger Ale Chicken
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Mix together the beans, quinoa, corn, bell pepper, mango and onion in a mixing bowl.
Whisk together the lemon juice, olive oil, garlic, cumin, chili powder, and turmeric in a small bowl. Drizzle over the mixture and toss.
Refrigerate until ready to serve.
Mix together the flour, paprika, garlic powder and onion powder. Place in zip lock bag, add chicken and shake to coat.
Heat oil in frying pan and add chicken. Cover and cook for 7–10 minutes until chicken is golden brown and meat thermometer reaches 165°F (74°C). Remove chicken and let cool.
Add the ginger ale to skillet and whisk to deglaze the skillet. Turn heat to high and boil until mixture is reduced in half. Add in remaining ingredients, whisking constantly. Taste and add salt and pepper as desired.
Slice chicken off the bone and cut into thin bite size pieces.
Using a slotted spoon, fill pita half full with the Quinoa Salad. Add Ginger Ale Chicken and drizzle pan sauce on top.
The salad can be made a day before to make assembly of this meal less time consuming.