Little Italy Chicken Pitas with Sun-Dried Tomato Vinaigrette

Ingredients

• Balsamic vinegar

  2 tbsp or 32g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Sun-dried tomatoes

  1 ½ tbsp or 5g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Garlic

  Raw

  1 cloves, minced or 3g

• Chicken breast

  Broilers or fryers, meat only, raw

  20 oz or 567g

• Tomatoes

  Red, ripe, raw, year round average

  1 cup, chopped or sliced or 180g

• Parmesan cheese

  Low sodium

  ½ cup, grated or 50g

• Basil

  Fresh

  2 ¼ tbsp, chopped or 6g

• Pita bread

  Whole-wheat

  6 pita, large or 384g

• Mixed Baby Greens

  Kale, Chard, Spinach - Trader Joe's

  3 oz or 85g

Directions

1. Spray a pan with non-stick spray and heat over medium-high. Add the chopped chicken and cook for 8-12 minutes, or until cooked through and no longer pink; set aside.
2. Combine balsamic vinegar, olive oil, sun-dried tomatoes, pepper, and minced garlic in a large bowl. Stir in cooked chicken, chopped tomatoes, grated parmesan cheese, and chopped basil, mixing until well coated.
3. Line each pita half with 1/4 cup greens. Divide the chicken mixture evenly among pita halves. Enjoy!

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