Nutrition Facts

Instructions

• STEP 1

  Place chicken on a cutting board and, using your hands, remove meat from the skin and bones. Separate the meat into shred-like pieces, place in a medium bowl, and set aside.

  • ½ (30 oz) whole chicken rotisserie chicken, white and dark meat

• STEP 2

  Preheat oven to broil on high and position rack under the broiler.

• STEP 3

  Preheat an ovenproof skillet over medium-high heat.

• STEP 4

  While the skillet heats up, wash and dry bell pepper. Using a clean cutting board, trim, seed, and slice pepper lengthwise into thin strips.

  • 1 yellow bell pepper

• STEP 5

  Once the skillet is hot, add oil and swirl to coat the bottom; add bell pepper and spices. Cook, stirring occasionally, until starting to soften, about 2 minutes.

  • 1 tsp extra virgin olive oil
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 pinch crushed red pepper

• STEP 6

  Add marinara to the skillet and bring to a simmer. Once simmering, reduce heat to medium and continue to cook until peppers are soft and sauce has thickened slightly, 2-3 minutes more.

  • ½ (24 oz) jar marinara sauce

• STEP 7

  Add chicken to the skillet and stir to combine. Sprinkle with cheese and remove from heat.

  • ½ cup shredded cheese, Italian blend

• STEP 8

  Place skillet in the oven and broil until the cheese is melted, 2-3 minutes. Remove from oven.

• STEP 9

  Meanwhile, wash and dry the mixed greens (skip this step if they came pre-washed). Place greens in another medium bowl along with carrots and dressing. Toss to combine the salad.

  • ½ (5 oz) pkg spring mix (mixed greens)
  • ½ (10 oz) bag shredded carrots
  • 2 tbsp Italian salad dressing

• STEP 10

  Cut pitas in half and carefully open the pockets; stuff each pocket with chicken and peppers.

  • 2 whole grain pitas

• STEP 11

  To serve, divide pitas and salad between plates. Enjoy!