Ingredients
3/4
lb boneless skinless chicken breasts, cut into 1-inch pieces
1
small zucchini, sliced
1
medium carrot, shredded
1
small onion, sliced, separated into rings
1
teaspoon chopped fresh or 1/4 teaspoon dried basil leaves
1
teaspoon chopped fresh or 1/4 teaspoon dried oregano leaves
1/4
teaspoon pepper
1
medium tomato, chopped (3/4 cup)
3
pita (pocket) breads (6 inch)
1/3
cup shredded mozzarella cheese
Preparation
Spray 10-inch skillet with cooking spray. Heat over medium-high heat. Add chicken; stir-fry 3 to 4 minutes or until no longer pink in center. Add zucchini, carrot, onion, basil, oregano and pepper; stir-fry 2 to 3 minutes longer or until vegetables are crisp-tender. Stir in tomato.
Cut pita breads in half to form pockets; fill with chicken mixture. Sprinkle with cheese.
