Spinach, Chickpea, and Chicken Pitas

Ingredients

• Red Onion

  Freshdirect

  ½ small raw or 35g

• Red wine vinegar

  2 tbsp or 30g

• Olive oil

  Salad or cooking

  4 tsp or 18g

• Chicken breast

  Broilers or fryers, meat only, raw

  12 oz or 340g

• Garlic

  Raw

  2 clove or 6g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  2 cup or 480g

• Spinach

  Raw

  1 cup or 30g

• Pita bread

  Whole-wheat

  4 pita, large or 256g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. In a small bowl, combine the thinly sliced onion, vinegar, and one-quarter of the olive oil. Let sit, tossing occasionally until ready to use.
2. Heat the remaining olive oil in a large nonstick skillet over medium heat. Season the bite-size chicken with salt and pepper to taste and cook, tossing until golden brown, about 4 to 6 minutes.
3. Add the thinly sliced garlic and cook, stirring until starting to turn golden brown, 1 to 2 minutes. Add the drained and rinsed chickpeas, half the spinach, and additional salt and pepper.
4. Cook mixture, tossing, until spinach begins to wilt, about 1 minute. Add the remaining spinach and continue cooking, tossing until just wilted, 1 to 2 minutes; remove from heat.
5. Halve and toast pitas. Fill the pitas with the chicken and spinach mixture, top with the red onions, and drizzle with any remaining vinegar from the bowl.

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