Pocket Meals On The Run Recipe
Ingredients
| Boneless, skinless chicken tenderloins - 8 , cut into 1 -inch pieces | ||
| UNCLE BEN'S Brand Instant Rice - 1 cup | ||
| Feta cheese | 1/2 Cup (16 tbs), crumbled | |
| Oil and vinegar or Italian salad dressing - 1/3 cup | ||
| Pita breads | 4 | |
| Lettuce | 1 Cup (16 tbs), shredded | |
| Plum tomatoes | 2 | |
| Ripe olives | 1/4 Cup (16 tbs), sliced | |
Directions
MAKING
1 Spray a large skillet with nonstick cooking spray.
2 Add in the chicken.
3 Cook over medium-high heat for 6 to 8 minutes or until lightly browned and no longer pink.
4 Pour in 1 cup water.
5 Bring to a boil.
6 Add in the rice and cover.
7 Remove from the heat and allow to stand for 5 minutes or until liquid is absorbed.
8 Stir in cheese and salad dressing.
9 Fill the pita bread halves with lettuce and chicken rice mixture.
SERVING
10 Serve topped with tomatoes and olives.
1 Spray a large skillet with nonstick cooking spray.
2 Add in the chicken.
3 Cook over medium-high heat for 6 to 8 minutes or until lightly browned and no longer pink.
4 Pour in 1 cup water.
5 Bring to a boil.
6 Add in the rice and cover.
7 Remove from the heat and allow to stand for 5 minutes or until liquid is absorbed.
8 Stir in cheese and salad dressing.
9 Fill the pita bread halves with lettuce and chicken rice mixture.
SERVING
10 Serve topped with tomatoes and olives.
Chef
