Chicken Pita Pockets
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Recipe and photo used with permission by the National Chicken Council. For more chicken information and recipes visit www.nationalchickenmonth.com.
August 7, 2020
Notes
Recipe and photo used with permission by the National Chicken Council. For more chicken information and recipes visit www.nationalchickenmonth.com.
Ingredients
- 4 boneless, skinless chicken breasts
- 3/4 cup ranch salad dressing
- 1 TBSP dried dill weed
- 2 TBSP vegetable oil
- 1 cup sliced fresh mushrooms
- 1 cup thinly sliced sweet onion
- 1 cup shredded lettuce
- 4 large pita bread loaves, halved
Instructions
- Place chicken between two sheets of plastic wrap and pound to flatten.
- To make sauce, combine ranch dressing and dill.
- In large skillet, heat 1 tablespoon oil. Add mushrooms and onion; cook 3 minutes or until tender. Remove from pan; set aside. Heat remaining tablespoon of oil in pan; add chicken. Cook for 4 to 5 minutes per side or until internal juices run clear. Slice into strips.
- Stuff pita bread halves with lettuce, chicken strips and mushroom mixture. Top with dill sauce. Serve with carrot sticks.
- Add one peeled, seeded and chopped cucumber to ranch dressing for extra crunch or use cucumber ranch dressing mixed with dill.
Nutrition Facts
Chicken Pita Pockets
Serves:
| Amount Per Serving: | ||
|---|---|---|
| Calories | 399 | |
| % Daily Value* | ||
| Total Fat 34g | 52.3% | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol 77mg | 25.7% | |
| Sodium 853mg | 35.5% | |
| Total Carbohydrate 40g | 13.3% | |
| Dietary Fiber | 0 | |
| Sugars | ||
| Protein 33g | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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