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| INGREDIENTS |
| 8 ounce |
chicken breast, boneless, skinless |
| |
salt and pepper |
| a few drops |
Liquid Smoke |
| 1 tbsp. |
butter |
| 1 |
celery stalk, finely chopped |
| 4 tbsp. |
green onion, thinly sliced |
| 1/3 cup |
red bell pepper, chopped finely |
| 4 tbsp. |
mayonnaise |
| |
zest from one lemon |
| 3 tsp. |
fresh lemon juice |
| 1/8 tsp. |
freshly ground black pepper |
| |
salt to taste |
| 1 |
6 packet pita pockets |
| 3 cups |
Arugula or Romaine lettuce sliced 1/4 inch |
| 2 tbsp. |
almonds, chopped and toasted |
| |
lettuce leaves for garnish |
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| RECIPE |
- In a small skillet over med-high heat
sauté chicken in butter until done; add salt, pepper, and drizzle with liquid smoke.
- Dice the cooked chicken fine; add to a small bowl with celery, green onion, and red bell pepper.
- Stir in mayonnaise, lemon zest, lemon juice, pepper, and salt.
- Cut pita pockets in half; cut thin strip from bottom to sit square on a plate.
- Fill pockets with sliced romaine and chicken mixture; top with almonds.
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| SERVING SUGGESTION |
SERVING SIZE:
2 stuffed pita halves
NUMBER OF SERVINGS:
6
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| NUTRITION FACTS |
| |
| Calories |
280 |
|
| Total Fat |
7 g |
|
| Sodium |
460 mg |
|
| Total Carbohydrates |
40 g |
|
| Fiber |
6 g |
|
| Protein |
16 g |
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