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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Hand-held and picnic friendly, these chicken-stuffed pockets pack a double dose of whole grains from brown rice and whole wheat pitas. The chicken can be made up to 2 days in advance for a fast-fix lunch. Ingredients:
3/4 teaspoon dried oregano |
1/2 teaspoon dried basil |
1/4 teaspoon onion powder |
1/4 teaspoon paprika |
1/8 teaspoon dried mint |
1 pound boneless skinless chicken breasts |
2 cups torn romaine |
1 cup ready-to-serve brown rice |
1/2 cup reduced-fat caesar vinaigrette |
8 whole wheat pita pocket halves |
Directions:
1. In a spice grinder or with a mortar and pestle, combine the first five ingredients; grind until mixture becomes fine. Rub over chicken. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
2. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a meat thermometer reads 170°. When cool enough to handle, cut into 1/2-in. strips. Refrigerate until chilled.
3. In a large bowl, combine the chicken, romaine and rice. Drizzle with vinaigrette; toss to coat. Serve in pitas. Yield: 4 servings.
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