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Stir-fried Chicken Pitas |
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Serves: 6
Print this Recipe
3/4 pound boneless skinless chicken breast halves, cut into 1-inch pieces
1 small zucchini, sliced
1 medium carrot, shredded
1 small onion, sliced and separated into rings
1 teaspoon chopped fresh or 1/4 teaspoon dried basil leaves
1/4 teaspoon chopped fresh or 1/4 teaspoon dried oregano leaves
1/4 teaspoon pepper
1 medium tomato, chopped (3/4 cup)
3 pita breads (6 inches in diameter), cut in half to form pockets
1/3 cup shredded mozzarella cheese
Spray 10-inch nonstick skillet with nonstick cooking spray; heat skillet over medium-high heat until hot. Add chicken; stir-fry 3 to 4 minutes or until no longer pink in center. Add zucchini, carrot, onion, basil, oregano and pepper; stir-fry 2 to 3 minutes or until vegetables are crisp-tender. Stir in tomato. Fill pita breads with chicken mixture. Sprinkle with cheese.
1 Serving: Calories 200 (Calories from Fat 30); Fat 3g (Saturated 1g); Cholesterol 35mg; Sodium 270mg; Carbohydrate 35g (Dietary Fiber 2g); Protein 18g.
From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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