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| INGREDIENTS |
| 1 tbsp. |
ground cumin |
| 1 tsp. |
chili powder |
| 1 lb. |
chicken breast, cut in 1-inch cubes |
| 4 tbsp. |
olive oil |
| ¼ cup |
fresh lemon juice |
| 2 cans |
(16 oz.) garbanzo beans, rinsed and drained |
| 3 |
green onions, thinly sliced |
| 1 |
medium red bell pepper, diced |
| ¼ cup |
chopped fresh parsley |
| 6 |
pita pockets |
| 1 cup |
non-fat plain yogurt or sour cream |
| |
salt and freshly ground pepper to taste |
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|
| RECIPE |
- Combine cumin and chili powder in quart size zip lock bag.
- Add chicken and shake to coat.
- Heat 1 tablespoon oil in large nonstick skillet over medium heat.
- Add chicken and cook for 5 minutes or until chicken is no longer pink (stir often).
- Remove from heat and let cool.
- Combine lemon juice, garbanzo beans, green onions, red bell pepper, and parsley in medium bowl. Toss in chicken and mix well.
- Add salt and pepper to taste, if desired.
- Cut pitas in half and divide mixture among them.
- Top with yogurt or sour cream if desired.
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| SERVING SUGGESTION |
SERVING SIZE:
1 pita
NUMBER OF SERVINGS:
6
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| NUTRITION FACTS |
| |
| Calories |
570 |
|
| Total Fat |
19 g |
|
| Sodium |
830 mg |
|
| Total Carbohydrates |
71 g |
|
| Fiber |
9 g |
|
| Protein |
30 g |
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