This sandwich is so much more than a sandwich, you guys. Garlic chicken pitas with carrot salad and edamame hummus (say yes to green hummus!) are most likely magical. Some dishes require a kind of synergy of ingredients to be truly complete, know what I mean? That unearthly shimmer that seems to pass over a dish like the successful casting of a good witch's spell in a fairy tale, the flavors of each ordinary, individual part melding perfectly once they're all together. Pull those ingredients apart, however, and each are........somehow lacking. Refusing to shine. Much less than the sum of its parts. Like a lackluster solo career that never should have been (if there were a sandwich equivalent of Scott Weiland), it's simply more evidence that some partnerships are just not meant to be split up, ever.
This dish, though, guys? Definitely NOT one of those situations. Fantastic together, fantastic apart, whatever the situation calls for....each of the elements of this sandwich is your new mealtime best friend. Allow me to introduce you.
Garlic Chicken Pitas with Edamame Hummus, and Carrot Feta Salad
Makes 4 servings
For marinated chicken:
1 lb.
boneless chicken breasts
1 tablespoon olive oil
1 tablespoon freshly squeezed lemon juice
1
teaspoon lemon zest
1 garlic
clove, smashed and minced
1
teaspoon dried oregano
¾
teaspoon salt, divided
Freshly
ground black pepper
For carrot feta salad:
3 large
carrots, peeled and grated
1 tablespoon olive oil
1 tablespoon lemon juice
1
teaspoon honey
3
teaspoons flat leaf parsley, chopped (divided)
1
tablespoon feta, crumbled
For edamame hummus:
8 oz.
shelled edamame (frozen)
3 tablespoons olive oil
2 tablespoons lemon juice
1 garlic clove, smashed and minced
¼ cup
water
¼ cup
tahini
4 pitas,
or other flatbread of choice
Preheat
oven to 350 degrees, arrange chicken breasts in roasting pan. In a small bowl,
whisk together one tablespoon olive oil, one tablespoon lemon juice, one garlic
clove the dried oregano, then drizzle this dressing over chicken and finish
with a sprinkle of salt. Bake for 20 minutes, or until chicken breasts are
done. Remove, season lightly with pepper to taste, then set aside to cool. Once
chicken has cooled for about ten minutes, cut into ½” slices for serving.
Place
grated carrots in a bowl, pour 1 tablespoon olive oil, one tablespoon lemon juice and one teaspoon honey over them, toss well with a fork. Sprinkle ¼ teaspoon
salt, 1 teaspoon parsley and all of the crumbled feta over carrots, toss once
more with a fork.
Heat a
good amount of salted water to boiling in a medium saucepan, add edamame and
boil for 5 minutes, then strain and place in bowl, set aside to let cool. Once
cool, place edamame in a food processor with minced garlic clove, ½
teaspoon salt, 2 tablespoons lemon juice, lemon zest, 2 teaspoons parsley, ¼
cup water and tahini. Puree until a smooth paste begins to form, then
drizzle in the remaining three tablespoons of olive oil and continue to blend
until the oil is absorbed.
To assemble
sandwiches, spread a heaping tablespoon of edamame hummus on each pita (or
inside, if using pitas pocket-style), top with slices of chicken and another
heaping tablespoon of carrot feta salad. Fold, eat, and enjoy!