Chicken Pita with Roasted Pepper Sauce

Step 3: Sear the chicken

  • Chicken

    • chicken breasts
      1~250 g
    • olive oil
      for searing~10 g
    • salt
      a sprinkle~2 g

Slice or butterfly your chicken breast into a thin, even piece for quicker cooking. Sprinkle with an even layer of salt on both sides.

Heat a stainless steel pan over medium-high, then add a drizzle of oil to coat the pan. Lay down the chicken to undisturbed for a few minutes.

When the chicken is taking on some color and releases from the pan, flip to finish cooking through. You can verify with a thermometer and pull it at 155°F/68°C internal.

Allow the cooked chicken to rest off heat while you gather the rest of the pita components.

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