Rating: 4 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

Bell pepper adds color and crunch to flavorful Moroccan Chicken Salad Pitas. These pitas provide a quick weeknight dinner or lunch.

Recipe by Cooking Light May 2014

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Credit: Stephen Devries; Styling: Lindsey Lower

Recipe Summary test

Yield:
Serves 4 (serving size: 1 filled pita half)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place first 4 ingredients in the bowl of a food processor, and process until coarsely chopped. Place spinach mixture in a bowl; stir in yogurt, 1/8 teaspoon salt, and black pepper.

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  • Combine remaining 1/4 teaspoon salt, juice, and next 5 ingredients (through red pepper) in a medium bowl. Add chicken; toss.

  • Spread 2 tablespoons spinach mixture in each pita half. Divide chicken mixture among pita halves; sprinkle with bell pepper and nuts.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

227 calories; fat 7.8g; saturated fat 1.1g; mono fat 3.7g; poly fat 1.9g; protein 19g; carbohydrates 22g; fiber 3g; cholesterol 38mg; iron 2mg; sodium 514mg; calcium 51mg.
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