These Sweet Garlic Plant Chicken and Whipped Feta Pitas are a flavor-packed, Mediterranean-inspired vegan meal you’ll want on repeat. Juicy Daring Plant Chicken is glazed in a sweet and spicy garlic sauce, then layered on warm toasted pita with a creamy whipped vegan feta spread and a fresh chopped veggie salad. Every bite is a perfect balance of savory, tangy, and refreshing flavors. Quick to make in just 30 minutes, these handheld pitas are ideal for lunch, dinner, or entertaining with a plant-based twist.
2-3Serves
10 minsCook
20 minsPrep
In a food processor, combine vegan feta, plant-based milk, lemon zest and juice, remaining minced garlic clove, and oregano. Pulse until smooth and creamy, then slowly stream in the remaining 2 tablespoons olive oil while processing to achieve a whipped, spreadable consistency.
In a medium bowl, toss together bell pepper, red onion, cucumber, cherry
tomatoes, and red wine vinegar. Season with salt and pepper to taste for a vibrant, fresh salad.
In a medium skillet over medium heat, heat 2 tablespoons olive oil. Add Daring Plant Chicken Pieces and sprinkle with seasoned salt. Cook, stirring occasionally, until lightly golden and heated through, about 3-4 minutes. In a small bowl, whisk together agave nectar, sriracha, 3 minced garlic cloves, and vegetable broth until smooth. Pour into the skillet, increase heat to medium-high, and cook, stirring frequently, until the sauce thickens into a glossy glaze coating the Plant Chicken Pieces, about 3-4 minutes. Set aside.
Char vegan mini naan or pita on a stovetop over an open flame or in a dry skillet over medium-high heat for 30-60 seconds per side until lightly toasted and slightly crisp. Spread a generous layer of whipped vegan feta on each pita, top with glazed Daring Plant Chicken, and finish with a spoonful of the vegetable salad. Serve immediately.
