I created this recipe “Johnny-on-the-spot” to be used as a filling for the homemade pita bread I made the other day. I loved the flavor combination, as well as the great texture – with the use of both cooked vegetables as well as a little fresh cabbage for that added crunch!
Recipe by: Designs by Jeanne R
1 lb chicken, cut into bite sized pieces
1 lemon, juiced & zested
1 sprig of fresh rosemary, (a few inches long)
1/2 of a large head of cabbage, chopped (save some back)
1 medium onion, chopped
2 tablespoons olive oil, separated
5 mushrooms, sliced
2 Roma tomatoes, chopped
1 cup of cooked or canned garbanzo beans, drained
salt & pepper to taste
Marinate the chicken in a zipped bag containing 1 tablespoon of the olive oil, 1 sprig of rosemary (several inches long) which has been crushed, the juice of 1 large lemon, and lemon zest. Allow the chicken to marinate for at least 1/2 hour.
Drain the marinade, & discard the sprig of rosemary. Cook the chicken in a skillet containing the remaining 1 tablespoon of olive oil, allowing it to brown & cook through. Add the onions & cook until golden, then add the remaining vegetables, & cook until just crisp – tender. Add the garbanzo beans just long enough to heat through, & season with salt & pepper. The tomatoes & mushrooms should create just a little juice that you can use to scrape the browned bits from the bottom of the pan (or you can deglaze with a little water, or additional fresh lemon juice). Taste & adjust seasonings, add additional lemon zest if desired. Remove from the heat, & toss with the remaining (uncooked) cabbage which will add a little crispness to the warm salad. Serve as is, over rice, or as a stuffing for pita bread as I have done.
You can make up a little Italian type of dressing to drizzle over the top as I have done in the photo above, either with oil & lemon juice (or oil & vinegar) & seasonings. Yum!