Lunch

Chicken Spinach Pita Pockets is for Lunch.

Chicken Spinach Pita Pockets takes 30 minutes to prepare.

Chicken Spinach Pita Pockets takes several minutes to cook.

Chicken Spinach Pita Pockets makes 8 servings.

The ingredients for Chicken Spinach Pita Pockets are:

1 1/2 pounds boneless, skinless chicken breast
8 oz. plain fat-free yogurt
1/4 cup light mayonnaise
2 Tbsp. Dijon mustard
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
4 cups fresh baby spinach leaves
1 cup peeled, chopped cucumber
1/4 cup chopped green onion
4 whole pita rounds, cut in half

Here is how you make Chicken Spinach Pita Pockets:

Thinly slice partially frozen chicken and saute in non-stick skillet until completely cooked. Remove the skillet from the stove. In another bowl, mix the yogurt, mayonnaise, mustard, cumin and cayenne; set aside. Combine the spinach, cucumber, onions and sauteed chicken in a large bowl. Stir the yogurt mixture into the chicken-spinach mixture. Warm the pita bread halves for 15-20 seconds in the microwave. Fill each half with 1/2 cup chicken mixture.Serving Size:?8 servings of 1/2 pita round with 1/2 cup filling.

The nutritional information for Chicken Spinach Pita Pockets is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 197.0

• Total Fat: 4.1 g
• Cholesterol: 92.6 mg
• Sodium: 372.2 mg
• Total Carbs: 19.5 g
• Dietary Fiber: 2.7 g
• Protein: 19.6 g

The dietary needs meet for Chicken Spinach Pita Pockets is Low Fat