Update on COVID-19 preparedness
Ingredients
8 ounces Crescent boneless, skinless chicken breast
1/2 teaspoon salt
1/4 teaspoon black pepper
2 medium red onions, cut into thick rings
2 red bell peppers, cut lengthwise into flat panels
4 whole-wheat pita breads (6 inches)
2 ounces feta cheese, crumbled (scant 1/2 cup)
3 tablespoons chopped fresh mint
Method
- Spray a grill rack with nonstick cooking spray. Preheat grill to medium. Sprinkle chicken with salt and black pepper. Grill until just cooked through, about 4 minutes per side. When chicken is cool enough to handle, pull the meat into bite-size shreds.
- Place onions and bell pepper pieces, skin-side down, on grill. Cook until onions are tender and peppers are charred, about 10 minutes. When cool enough to handle, use a paring knife or your fingers to peel off the charred skin on the bell peppers. Thickly slice.
- Top pitas with onion rings, peppers, shredded chicken, and feta. Grill until pita is crisp, about 4 minutes. Sprinkle mint over tops.
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