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Chicken And Rice Pitas Recipe
|Water||3⁄4 Cup (12 tbs)|
|Brown rice||1⁄3 Cup (5.33 tbs)|
|Instant chicken bouillon granules||1⁄2 Teaspoon|
|Chopped cooked chicken/Turkey||1 1⁄2 Cup (24 tbs)|
|Frozen chopped broccoli||1 Cup (16 tbs), cooked, drained|
|Shredded cheddar cheese||2 Ounce (1/2 Cup)|
|Shredded carrot||1⁄4 Cup (4 tbs)|
|Sliced pitted ripe olives||1⁄4 Cup (4 tbs)|
|Plain low-fat yogurt||8 Ounce (1 Carton)|
|Dijon style mustard||2 Tablespoon|
|Pita bread rounds||2 Large, halved crosswise|
|Tomato||1⁄2 Medium, cut into 2 slices|
Serving size: Complete recipe
Calories 1414 Calories from Fat 246
% Daily Value*
Total Fat 36 g56.1%
Saturated Fat 15 g75%
Trans Fat 0 g
Cholesterol 74.4 mg
Sodium 2740 mg114.2%
Total Carbohydrates 162 g54%
Dietary Fiber 8.5 g33.8%
Sugars 34.7 g
Protein 100 g199.3%
Vitamin A 196.9% Vitamin C 128.5%
Calcium 117.8% Iron 55.9%
*Based on a 2000 Calorie diet
Bring to boiling; reduce heat.
Cover and simmer about 45 minutes or till rice is tender.
Meanwhile, combine chicken, broccoli, cheese, carrot, and olives.
Add rice mixture.
Stir together yogurt, mustard, honey, and pepper.
Pour over rice mixture, tossing to coat.
Spoon mixture into two 2-cup freezer containers.
Seal, label, and freeze.
To serve, thaw 1 container of chicken mixture overnight in the refrigerator.
Spoon about 1/2 cup of mixture into each pita half.
Cut tomato slices in half; place in each pita half.