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Rockin' Moroccan Pita




Source of Recipe


Katy Keck, chef and co-owner of New World Grill in New York


Recipe Introduction


Serves: 6


List of Ingredients




# 1 tablespoon ground cumin
# 1 teaspoon chili powder
# 1 pound chicken breast, cut in 1-inch cubes
# 4 tablespoons olive oil
# 1/4 cup lemon juice
# 2 cans (16 ounces) garbanzo beans, rinsed and drained
# 3 green onions, thinly sliced
# 1 red bell pepper, diced
# 1/4 cup chopped parsley
# 6 pita pockets
# Plain yogurt*
# Salt and pepper, to taste

Recipe



Combine cumin and chili powder in a plastic bag. Add chicken and shake to coat.

Heat 1 tablespoon oil in a large skillet over medium heat. Add chicken; cook 5 minutes or until chicken is no longer pink, stirring frequently. Take off heat, set aside to cool.

Combine remaining ingredients, mixing well. Stir in chicken. Add salt and pepper to taste.

Cut top off pitas to open. Divide chicken mixture among the pitas; top with yogurt, if desired.

* Sour cream may be substituted