Tender Chicken Pockets Recipe

Tender Chicken Pockets Recipe photo by Taste of Home

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"I wanted to make weekend lunches more interesting, so I created this recipe that's now a favorite of ours," jots Beth Woodard in Jamestown, North Carolina. "Try it with a fruit salad on the side."

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Tender Chicken Pockets Recipe

Prep/Total Time: 15 min.

Yield: 2 Servings

10 5 15

Ingredients

1/2 pound boneless skinless chicken breasts, cubed
1 cup water
1 teaspoon beef bouillon granules
4 teaspoons Dijon mustard
4 teaspoons mayonnaise, optional
4 whole wheat pita pocket halves
4 lettuce leaves
1/2 cup sliced cucumber
1/2 cup shredded cheddar cheese
Dash salt and pepper

Directions

In a microwave-safe bowl, combine the chicken, water and bouillon. Cover and microwave on high for 3-4 minutes or until meat is no longer pink.
Spread mustard and mayonnaise if desired on the inside of each pita half. Fill with lettuce, cucumber, chicken and cheese. Season with salt and pepper. Yield: 2 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 2 pita halves (prepared with reduced-sodium bouillon and reduced-fat cheese; calculated without mayonnaise) equals 396 calories, 11 g fat (5 g saturated fat), 83 mg cholesterol, 984 mg sodium, 40 g carbohydrate, 5 g fiber, 37 g protein.

Originally published as Tender Chicken Pockets in Cooking for 2 Spring 2008, p37