Fit Pantry - a Fit Foodie's thoughts, tips and recipe

Tuesday, April 30, 2013

Summer Chicken Pita Pocket

  • 1/2 Chicken Breast - rotisserie chicken shredded or cut in small cubes
  • 2 eggs - boiled, white only chopped large
  • 1 stick celery - slice thin
  • 1/4 cup onion - slice thin or chopped small
  • 1/2 tomato - chopped small
  • 1 cup spinach - roughly chopped
  • 1/2 cup of fruits - choose one: berries, grapes, peach, apple, etc. 
  • 1-2 tbs sliced almonds
  • Fresh ground black pepper
  • 2 tbs Dijon mustard
  • 2 tbs Light Catalina or French dressings
  • 2 whole wheat pita pocket - warm it up in microwave for 20 sec (cover with damp paper towel)

* Amount in the ingredients above are approximate. Add more of what you like or take out some. 
* Add hot sauce to the dressings for a bit of heat. (Sriracha or tabasco, or dash of cayenne pepper)
* For Beachbody Ultimate Reset meal, replaced mustard and salad dressing with balsamic vinegar, add more spinach and serve as salad.


Mix the dressing, mustard and pepper in a small bowl. Put all the ingredients in a big bowl and add the mixed dressings. Toss until all is coated with the dressing. Stuff the pita pocket. Serve.

Want to cut the carb? Simply make it a salad. 

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