Coconut‑Spiced Chicken Pita Bowls with Peach‑Salsa

Looking for a fresh, protein‑rich lunch that’s ready in a flash? This coconut‑spiced chicken bowl brings buttery tropical vibes, crisp pita, and a sweet peach salsa that’s a true flavor surprise. It’s perfect for weeknight meals or meal‑prep lunches.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into bite‑size cubes
• 1 tbsp coconut oil
• 1 tsp cumin powder
• 1 tsp smoked paprika
• ½ tsp ground cinnamon
• 1 tsp turmeric
• Salt and pepper, to taste
• 1 tsp garlic powder
• 1 tsp brown sugar
• 2 medium peaches, diced
• ¼ cup fresh mint, chopped
• 1 tbsp lemon juice
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp chopped cilantro, for garnish
• 2 large whole‑grain pita breads, torn into wedges
• 100g roasted pumpkin seeds (optional, for crunch)
• Plain Greek yogurt or labneh, for serving (optional)

Instructions

1. In a bowl, whisk together coconut oil, cumin, paprika, cinnamon, turmeric, garlic powder, brown sugar, salt and pepper.
2. Add the chicken cubes, toss until evenly coated, and let marinate for 5 minutes.
3. Heat a large skillet over medium‑high heat. Add the marinated chicken and stir‑fry until cooked through and caramelized, about 8‑10 minutes.
4. Meanwhile, blend the peaches, mint, lemon juice, honey, rice vinegar, and a pinch of salt until slightly chunky.
5. As the chicken cooks, warm the pita wedges in a dry skillet or oven to crisp, about 2 minutes.
6. Plate: arrange torn pita wedges in a shallow bowl or on a platter, top with the coconut‑spiced chicken, drizzle peach salsa over the top, and sprinkle pumpkin seeds.
7. Garnish with chopped cilantro and a dollop of Greek yogurt or labneh if desired.
8. Serve immediately while the pita is warm and the salsa is vibrant.

Chef's Note

For a keto twist, swap the pita for lettuce cups and double the pumpkin seeds. The yogurt adds a cool contrast to the spicy coconut flavor.

Make-Ahead Tips

The steak can be marinated up to 24 hrs in the fridge, and the peach salsa stays bright for 2 days when stored in an airtight container.

Substitutions

Chicken → Firm tofu or tempeh for a vegan version,Whole‑grain pita → Gluten‑free pita or rice paper,Peach salsa → Berry salsa (raspberries or strawberries) for a seasonal tweak