Teriyaki Chicken Pitas {Microwaved in the DCB}

Have a Pampered Chef Deep Covered Baker? Here's another fabulous easy recipe! We love these Teriyaki Chicken Pitas, cooked in the microwave.

I'm back with another recipe for the Deep Covered Baker from Pampered Chef–these yummy Teriyaki Chicken Pitas–cooked in the microwave. I have a goal this year to get a repertoire of 10 DCB recipes that I use regularly.

They will be a huge time & stress saver as we are heading into summer swim team season. We'll be at practice daily from 4-6, so I'll be prepping dinner while the kids are unpacking and showering as we come in the door.

If you don't have a DCB, you can make this is a skillet. But the point of the Deep Covered Baker is to be able to prep the food and let it cook while you're doing other things, not standing at the stove.

For an easy, stovetop one-pot meal, go try my Turkey Parmesan Pasta. And for all you mamas who have a deep covered baker sitting in the cupboard that doesn't get used (ahem–hence my goal for the year), enjoy!

 

Teriyaki Chicken Pitas

This recipe combines some of my kids' favorites: chicken, mushrooms, green bell pepper and onion.

I slice the pitas in half and stuff each with a slice of cheese before serving this to the family. They love it!

Yield: 4-6

Teriyaki Chicken Pitas {Microwaved in the DCB}

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Ingredients

• 1 lb. boneless, skinless chicken breasts
• 1 onion
• 1 green bell pepper
• 8 oz white mushrooms
• 1 tsp ginger
• 1 tsp garlic powder
• salt & pepper to taste
• 1/4 cup low-sodium soy sauce
• 1 Tbsp cornstarch
• Sliced Provolone cheese
• Whole wheat pita breads

Instructions

Coarsely chop onion and peppers and place in baker.

Lay chicken breasts on top and sprinkle with ginger, garlic powder, salt, and pepper.

Cover and microwave on high for 12-14 minutes or until chicken is done (I use a digital thermometer to check).

Drain liquid from baker, then chop chicken and vegetables with kitchen shears.

In small bowl, combine soy sauce and cornstarch. Add to baker and combine well. Heat for 2 more minutes.

Fill each pita with slice of cheese and chicken mixture. Serve immediately.

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More DCB Recipes

Chicken Tomato Pasta

 

Macaroni & Cheese

 

Creamy Tortellini with Ham & Peas