Description
Simple recipe for baked chicken filling inside pita bread pockets.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup chicken broth
- 4 whole wheat pita breads
- 1/2 cup shredded lettuce
- 1/4 cup diced tomatoes
- 2 tablespoons plain Greek yogurt (optional topping)
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a baking sheet.
- In a medium bowl, toss the chicken pieces with olive oil, chili powder, cumin, garlic powder, salt, and pepper until coated.
- Spread the seasoned chicken in a single layer on the prepared baking sheet.
- Bake for 15 to 20 minutes, or until the chicken is cooked through and no longer pink inside.
- Pour the chicken broth over the chicken on the baking sheet during the last 5 minutes of cooking to keep it moist.
- Warm the pita breads in the oven for 2 minutes, or according to package directions.
- Carefully open each pita bread to create a pocket.
- Divide the baked chicken evenly among the four pita pockets.
- Stuff each pocket with shredded lettuce and diced tomatoes.
- Top with Greek yogurt, if desired, before serving.
Notes
- You can substitute ground chicken for chicken pieces.
- Add a squeeze of lime juice to the chicken mixture before baking for extra flavor.
- Use your favorite hot sauce for a spicier filling.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pocket
- Calories: 350
- Sugar: 4
- Sodium: 450
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 5
- Protein: 38
- Cholesterol: 95
Keywords: baked chili chicken, pita pockets, chicken recipe, easy lunch, healthy dinner