Saturday, October 10, 2009


4 pita pockets
1 lb boneless, skinless chicken
1 green bell pepper
1 tsp canola oil
1 tsp lime juice

Cut the chicken into strips. Core and seed the bell pepper and slice into thin strips.
In a large skillet, heat the canola oil. Add the chicken and lime juice to the skillet and stir-fry until the chicken in tender and cooked through. This will take about 8 minutes. Add the bell pepper strips and cook another 3 or 4 minutes, until the pepper is tender. Stuff the mixture into the pita pockets. Add some picante sauce or other garnish, if desired.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.