I enjoy eating all kinds of sandwiches, and this one is a nice change from routine fillings like turkey and cheddar cheese. The pita pockets are great because they keep all the ingredients together (not falling out on the plate) and they are not carb-heavy like the ciabatta and focaccia rolls I saw in the grocery store. The Italian Vegetable Salad (pictured) is a light and tasty side.
1.25 pounds skinless, boneless chicken breast
1 teaspoon olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
3 whole pita pockets (I used Oroweat Pocket Thins Flatbread Italian Herb)
3 (1 ounce) slices mozzarella cheese
24 spinach leaves
3/4 cup Italian Avocado Spread
Yield: 6 sandwiches
Serving Size: 1 sandwich
Allergen Info: contains dairy and wheat
Written by Michelle Baglio of Optimal Nutrition and Health (Google+). All recipes, unless otherwise noted, are created and tested in my home kitchen. Any resemblance to other recipes available in print or online is purely coincidental. The use of particular brands and/or products is sometimes noted because of their quality and the use of other products, while similar, may affect the outcome of the finished dish. Please do not reprint this recipe for distribution without my permission. To feature this recipe on your website, please link to this post as the original source.
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