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Chicken-Spinach Pita Pockets

Yield 4 servings


  • 2 (6-ounce) skinned and boned chicken breast halves
  • 1/2 cup plain yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground red pepper
  • 1/2 small cucumber, cubed
  • 2 green onions, chopped
  • 2 cups shredded fresh spinach
  • 4 pita pockets, cut into halves

How to Make It

  1. Cook chicken in an ovenproof nonstick skillet over medium-high heat until brown. Bake at 350° for 10 to 12 minutes or until done. Cool slightly, and thinly slice.

  2. Whisk together yogurt and next 4 ingredients in a large bowl; add chicken, cucumber, green onions, and spinach, tossing to coat.

  3. Bake pita halves at 200° for 3 to 4 minutes. (Do not toast.)

  4. Spoon filling evenly into pita halves.