Ingredients
3/4 tsp. dried oregano
1/2 tsp. dried basil
1/4 tsp. onion powder
1/4 tsp. paprika
1/8 tsp. dried mint
1 lb. boneless skinless chicken breasts
2 cups torn romaine
1 cup ready-to-serve brown rice
1/2 cup reduced-fat Caesar vinaigrette
8 whole wheat pita pocket halves
Directions
1. In a spice grinder or with mortar and pestle, combine the first five ingredients; grind until mixture becomes fine. Rub over chicken. Moisten a paper towel with cooking oil; using long handled tongs, lightly coat the grill rack.2. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 170. When cool enough to handle, cut into 1/2 in. strips, refrigerate until chilled.
3. In a large bowl, combine the chicken, lettuce and rice. Drizzle with vinaigrette; toss to coat. Serve in pitas. I prefer to have mine heated up though.
Nutritional Facts: 2 filled pita halves equals:
398 calories
10g fat
65mg cholesterol
919mg sodium
44g carbohydrates
5g fiber
31g protein
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