Chicken-Spinach Pita Pockets

Ingredients

• 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

Preparation

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.