Ingredients:
1 tablespoon ground cumin
1 teaspoon chili powder
1 lb boneless skinless chicken breasts, cut in 1-inch cubes
4 tablespoons olive oil, divided
2 (16 ounce) cans bush’s best garbanzo beans, drained and rinsed
3 green onions, thinly sliced
1/4 cup lemon juice
1 red bell peppers, diced
1/4 cup chopped parsley
salt and pepper, to taste
6 pita pockets
plain yogurt (optional) or sour cream (optional)
Directions:
Combine cumin and chili powder in a plastic bag.
Add chicken and shake to coat.
Heat 1 tablespoon oil in a large skillet over medium heat.
Add chicken; cook 5 minutes or until chicken is no longer pink, stirring frequently.
Set aside to cool.
Mix remaining ingredients except pita pockets, in bowl.
Stir in chicken.
Add salt and pepper.
Cut top off pitas to open.
Divide chicken mixture among the pitas; top with yogurt, if desired.
Servings: 6
Time preparation: 5 min.
Time total: 20 min.