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One: Arrange oven racks in center and top position and preheat oven to 375°F. In a foil-lined baking dish, add chicken and top with maple syrup and black pepper. Bake in center of oven until cooked through and juices run clear, about 30 minutes. Shred into bite-size pieces. Increase oven heat to 400°F.
Two: Meanwhile, prepare salsa: In a small bowl, mix salsa ingredients until well combined. Cover and refrigerate.
Three: In a small saucepan, heat vinegar on medium. Bring to a boil, reduce heat to low and cook uncovered, stirring occasionally, until reduced to a thick syrup, 10 to 12 minutes; keep warm.
Four: Mist a baking sheet with cooking spray and arrange pitas on sheet. Top pitas with arugula, chicken, cheese and garlic. Bake on top rack until pitas are golden, about 5 minutes. To serve, top with salsa and drizzle with vinegar reduction.
Note: Store leftover salsa in an airtight container and refrigerate for up to 3 days. Serve as part of our meal plan on page 85; if you’re not following the meal plan, enjoy salsa with tortilla chips or as a garnish for whitefish or chicken.
- Serving Size 1 pita, 2 cups arugula, 3 oz chicken, 1 oz goat cheese, ¼ cup salsa
- Calories 349
- Carbohydrate Content 38 g
- Cholesterol Content 62 mg
- Fat Content 8.5 g
- Fiber Content 4 g
- Protein Content 30 g
- Saturated Fat Content 4.5 g
- Sodium Content 391 mg
- Sugar Content 17 g
- Monounsaturated Fat Content 1 g
- Polyunsaturated Fat Content 1.5 g