Chicken Pita Pockets Recipe
Servings: 4
Ingredients
- 1 Tbsp. oil
- 500 gm boneless chicken, cut into thin strips
- 1 x garlic clove, crushed
- 1 tsp grnd cumin
- 1/4 tsp cayenne pepper
- 1 x red pepper, cut into chunks
- 1 x red onion, cut into thin wedges
- 1 pkt MAGGI Spicy Italian Tomato Sauce Mix
- 1 c. water
- 4 lrg pita bread, cut in half and warmed Toppings: grated cheese, minced tomato, avocado wedges, lowfat sour cream
Directions
- Heat the oil in a large frying pan. Add in the chicken and brown over a moderately high heat.
- Add in the garlic, cumin, cayenne pepper, red pepper and onion to the pan and cook for 2-3 min.
- Combine the sauce mix and water. Add in to the pan. Bring to the boil, stirring, then simmer for 4-6 min or possibly till the chicken is cooked.
- Stir occasionally.
- Place the chicken mix in the warmed pita bread halves and serve with a selection of toppings.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 356g | |
| Recipe makes 4 servings | |
| Calories 559 | |
| Calories from Fat 160 | 29% |
| Total Fat 17.84g | 22% |
| Saturated Fat 4.13g | 17% |
| Trans Fat 0.09g | |
| Cholesterol 64mg | 21% |
| Sodium 680mg | 28% |
| Potassium 446mg | 13% |
| Total Carbs 70.73g | 19% |
| Dietary Fiber 3.7g | 12% |
| Sugars 6.03g | 4% |
| Protein 27.13g | 43% |
