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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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I wanted to make weekend lunches more interesting, so I created this recipe that's now a favorite of ours, jots Beth Woodard in Jamestown, North Carolina. Try it with a fruit salad on the side. Ingredients:
1/2 pound boneless skinless chicken breasts, cubed |
1 cup water |
1 teaspoon beef bouillon granules |
4 teaspoons dijon mustard |
4 teaspoons mayonnaise, optional |
4 whole wheat pita pocket halves |
4 lettuce leaves |
1/2 cup sliced cucumber |
1/2 cup shredded cheddar cheese |
dash salt and pepper |
Directions:
1. In a microwave-safe bowl, combine the chicken, water and bouillon. Cover and microwave on high for 3-4 minutes or until meat is no longer pink.
2. Spread mustard and mayonnaise if desired on the inside of each pita half. Fill with lettuce, cucumber, chicken and cheese. Season with salt and pepper. Yield: 2 servings.
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