Pocket Meals On The Run
|Skinless boneless chicken tenderloins||8 , cut into 1 -inch pieces|
|Instant rice||1 Cup (16 tbs) (Uncle Ben's Brand)|
|Crumbled feta cheese||1⁄2 Cup (8 tbs)|
|Oil and vinegar dressing/Italian salad dressing||1⁄3 Cup (5.33 tbs)|
|Pita breads||4 , halved|
|Lettuce||1 Cup (16 tbs), shredded|
|Plum tomatoes||2 , chopped|
|Ripe olives||1⁄4 Cup (4 tbs), sliced|
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.
10 Serve topped with tomatoes and olives.