Italian Chicken Pitas

By Tonya_Speed

NUTRITION per serving: 199 Calories; 3g Fat; 19g Protein; 25g Carbohydrate; 4g Dietary Fiber; 37mg Cholesterol; 255mg Sodium. Exchanges: 1 Grain (Starch); 2 Lean Meat; 1 Vegetable; 1/2 Fat. Points: 3

Ingredients

• Water/oil mixture
• 1/2 pound boneless skinless chicken breast meat, cut into 1-inch pieces
• 1 small zucchini, sliced
• 1 small carrot, shredded
• 1 small onion, sliced and separated into rings
• 1 teaspoon chopped fresh basil leaves
• 1/4 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1/2 cup chopped tomato
• 2 (6-inch) whole wheat pita breads
• 1/4 cup shredded part-skim Mozzarella cheese

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

Heat water/oil mixture in a large skillet over medium-high heat; add chicken and stir-fry for 3 to 4 minutes or until no longer pink in the center. Add zucchini, carrot, onion, basil, oregano and pepper; stir-fry for 2 to 3 minutes longer or until vegetables are tender-crisp. Stir in chopped tomato. Cut pita breads in half to form pockets; fill with chicken mixture and sprinkle with cheese.

SERVING SUGGESTION: A big salad tossed with Easy Balsamic Vinaigrette (see recipe).
GLUTEN FREE: Skip the pita bread and serve on a bed of mixed salad greens.