Ingredients for Zesty Moroccan Pita
- Ground Cumin
- 1/2 teaspoon chili powder
- Chicken Breast
- Olive Oil
- Lemon Juice
- Garbanzo Beans
- Green Onions
- Red Bell Pepper
- Fresh Parsley
- Pita Pockets
- Nonfat Plain Yogurt
- Salt & Freshly Ground Black Pepper
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How to Make Zesty Moroccan Pita
- In a medium bowl, combine cumin and chili powder.
- Add the cubed chicken to the bowl and toss to coat evenly with the spices.
- Heat olive oil in a large skillet over medium heat.
- Add the chicken to the skillet and cook for 5-7 minutes, or until the chicken is no longer pink and is cooked through, stirring frequently.
- Remove the chicken from the skillet and set aside to cool slightly.
- In the same skillet, add the chopped red bell pepper and onion. Cook for 3-4 minutes, until softened.
- Stir in the minced garlic, chopped cilantro, and dried apricots. Cook for another minute until fragrant.
- Add the cooked chicken back to the skillet. Stir in salt and pepper to taste.
- Cut the pita breads in half to open them.
- Divide the chicken and vegetable mixture evenly among the pita pockets.
- Top with a dollop of yogurt or sour cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
8g
Fat
17g
Carbs
23g
