Southwest Chicken Veggie Pitas

An easy, portable meal that’s full of flavor and crunch.

Prep time: 15 minutes

Cook time: 10 minutes

Makes 4-6 servings

Ingredients

3 tablespoons olive oil

1 pound boneless chicken breasts, chopped

1 teaspoon cayenne pepper

1 tablespoon cumin

1 tablespoon garlic powder

1 tablespoon oregano

5 cups romaine lettuce

1 red bell pepper, chopped

1 (15 ounce) can low-sodium black beans, drained and rinsed

1½ cups corn

½ cup chopped cilantro

8 pita pockets
1 avocado, diced (optional)

Dressing

3 tablespoons olive oil

3 tablespoons rice vinegar

¼ cup lime juice

1 teaspoon sugar

½ teaspoon garlic powder

1 teaspoon cumin

¼ teaspoon cayenne pepper

½ teaspoon salt

Directions

1. Heat olive oil in a large skillet. Add chicken, cayenne pepper, cumin, garlic, and oregano. Cook until chicken internal temperature reaches 165. Allow to cool for at least 5 minutes.
2. In a large bowl, toss lettuce, red pepper, beans, corn, and cilantro.
3. In a small bowl, mix together dressing. Toss the dressing with the salad and add the chicken.
4. Stuff pitas, top with avocado, and enjoy!

Thanks for the recipe iFit!