Ingredients:
4 boneless, skinless chicken breasts cut into stri
1 tsp. olive oil
1 tbsp. lime juice
Fresh ground pepper to taste
2 tbsp. chopped fresh cilantro (optional)
1 sliced green bell pepper
1 sliced red bell pepper
1 red onion, sliced
1/4 cup shredded low fat cheese of choice
1 (15-ounce) can pinto beans – rinsed and drained
1 tomato diced
4 whole wheat pita, cut into wedges
8 cup romaine lettuce
Instructions:
At medium-high heat, heat a large nonstick skillet with olive oil. Add chicken strips and sauté 6-8 minutes or until chicken is no longer pink inside and browned on the outside. Sprinkle with 1-tablespoon lime juice and a dash of fresh ground pepper to taste. Garnish with chopped fresh cilantro. Set aside.
Bake whole wheat pita wedges at 400F for 6-8 minutes or until crisp.
Combine lettuce, peppers, cheddar cheese, tomato and beans and toss with chicken. Serve with baked pita chips and your favorite salsa.
