Pan Roasted Ginger Ale Chicken Pita

Prep Time: 15 min
Cook Time: 40 min
Serves: 6

This pita is chock full of flavour and healthy ingredients like black beans, quinoa and mango and combined with a unique pan roasted chicken in a ginger ale sauce. Prepare the quinoa salad the night before to fully combine the flavours.


Quinoa, Mango, Black Bean Salad :

15 oz (430 g) can black beans, no salt added, rinsed and drained
1 cup (250 mL) quinoa, cooked according to package directions
1 cup (250 mL) corn, frozen
1 small red bell pepper, chopped
1 cup (250 mL) mango, fresh, chopped
1/4 cup (60 mL) red onion, finely chopped
3 tbsp (45 mL) lemon juice
1 1/2 tbsp (25 mL) extra virgin olive oil
2 garlic cloves, minced
1/2 tsp (2.5 mL) ground cumin
1/2 tsp (2.5 mL) chili powder
1/4 tsp (1.25 mL) ground turmeric

Pan Roasted Ginger Ale Chicken:

4-6 chicken thighs
1/2 cup (125 mL) flour
1 tbsp (15 mL) paprika
1 tsp (5 mL) garlic powder
1 tsp (5 mL) onion powder
2 tbsp (30 mL) vegetable oil
1 tbsp (15 mL) grainy Dijon mustard

3 tbsp (45 mL) white wine vinegar
1 tbsp (15 mL) cream
1 tsp (5 mL) cayenne pepper sauce.
salt and pepper, to taste


Quinoa, Mango, Black Bean Salad

1 Mix together the beans, quinoa, corn, bell pepper, mango and onion in a mixing bowl.

2 Whisk together the lemon juice, olive oil, garlic, cumin, chili powder, and turmeric in a small bowl.
 Drizzle over the mixture and toss.
3 Refrigerate until ready to serve.

Pan Roasted Ginger Ale Chicken

1 Mix together the flour, paprika, garlic powder and onion powder. Place in zip lock bag, add chicken and shake to coat.

2 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.
3 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.
4 Slice chicken off the bone and cut into thin bite size pieces.
5 Using a slotted spoon, fill pita half full with the Quinoa Salad. Add Ginger Ale Chicken and drizzle pan sauce on top.