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 takes 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.