NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Extra virgin olive oil

0.5 medium Poblano pepper

2 tbsp Red onion

0.25 tsp Ground cumin

0.25 tsp Smoked paprika

0.13 tsp Sea salt

0.13 tsp Black pepper

1 medium Whole wheat pita

0.25 whole Avocado

1 tbsp Non-fat Greek yogurt

1 tsp Lime juice

1 tsp Fresh cilantro

PREPARATION

• 1

  Slice the chicken breast into thin strips and season evenly with the ground cumin, smoked paprika, sea salt, and black pepper.

• 2

  Thinly slice the poblano pepper and red onion into strips.

• 3

  Heat the extra virgin olive oil in a non-stick skillet over medium-high heat.

• 4

  Add the chicken to the skillet and sauté for 5 to 6 minutes until golden brown and cooked through, then remove and set aside.

• 5

  In the same skillet, add the poblano peppers and onions, cooking for 3 to 4 minutes until they are softened and slightly charred.

• 6

  Prepare the crema by mashing the avocado in a small bowl with the Greek yogurt and lime juice until the texture is smooth and creamy.

• 7

  Warm the whole wheat pita in a dry pan or toaster, slice it in half, and carefully open the pockets.

• 8

  Stuff each pita half with the chicken and pepper mixture, then top with a generous dollop of avocado crema and fresh cilantro.