When it’s too hot to cook, try pitas
A refreshing roasted chicken pita pocket garnished with a tomato and corn salsa makes a cool dinner for a warm summer evening. Let the supermarket do the work. Make the fresh salsa using diced tomatoes and onions found in the produce section or at the salad bar, and add some defrosted frozen corn.
HELPFUL HINTS
› Fresh corn can be used instead of frozen. Cut the kernels from the ear of corn and microwave on high for 1 minute.
› Look for large pita bread. I find the whole-wheat bread has more texture and flavor than the plain. If you can only find small pitas, use two per serving.
› Make sure your bottle of dried oregano is less than 6 months old.
› If pressed for time, use a bottled chunky salsa instead of making the one in the recipe.
SHOPPING LIST
› To buy: 1 package frozen corn kernels, 1 container diced tomatoes (1 cup needed), 1 container sliced cucumbers (2 cups needed), 1 container sliced green bell peppers (2 cups needed), 1 container diced
onion (2 tablespoons needed), 1 small bunch cilantro, 1 bag washed, ready-to-eat lettuce, 1 jalapeno pepper, 1 lime, 3/4 pound boneless roasted chicken breast, 1 package large whole-wheat pita breads, 1 bottle dried oregano and 1 container pitted black olives.
› Staples: reduced-fat
vinaigrette dressing, ground cumin, salt and black peppercorns.
Roasted Chicken Pita Pocket With Tomato and Corn Salsa
1 cup frozen corn kernels 1 cup diced tomatoes 2 tablespoons diced onion 1 tablespoon diced jalapeno
pepper
3 tablespoons fresh
cilantro
1 1/2 teaspoons ground
cumin
Salt and freshly ground
black pepper 1 tablespoon lime juice 2 large whole-wheat pita
breads
3/4 pound boneless, roasted chicken breast, skin removed, cut into strips
Place corn in a microwave-safe bowl, and microwave on high for 2 minutes to defrost. Mix tomatoes, onion, jalapeno pepper and cilantro with the corn. Add the ground cumin and salt and pepper to taste. Add lime juice, and toss well. Toast pita bread in a toaster oven to warm slightly. Do not let it get too crisp. Cut pita breads in half, and open pockets. Spoon half the salsa into the pockets. Add the chicken, and finish with the remaining salsa.
Yield 2 servings.
Per serving: 475 calories (14% from fat), 7.4 grams fat (1.4 grams saturated, 1.8 grams monounsaturated), 126 milligrams cholesterol, 48.3 grams protein, 58 grams carbohydrates, 8.9 grams fiber, 374 milligrams sodium.