Wednesday, February 4, 2015

Chicken Philly Cheeststeak Pita Pocket

Two recipes in one week. Man, my food must be poppin' or something ;)

This has been my lunch for the past 3 days, and I literally can't wait till lunch tomorrow to have another. Monday I had it on a wrap instead of in a pita pocket. It was okay. Monday before INSANITY class, I went to Walmart to get some things I forgot to buy on Sunday (go figure) and I saw these pita pockets that some awesome lady at the gym recommended to me.

Low and behold, they are AMAZING! All you have to do is put them in the micro for :15 and it'll puff up and then you cut a small piece off and stuff it! <3

Enough jabbering, here's the recipe for the Chicken Philly Cheesesteak Pita Pocket!

1 pound chicken breast
1/2 tsp garlic powder
1 tsp dry minced onion
1/4 tsp salt (optional)
1/4 tsp pepper (optional)
2 tbsp. Worcestershire sauce
1 cup chicken stock
1 medium green pepper, sliced
Mozzarella, provolone, Swiss, or jalapeno cheese
1. Crockpot Method: Add everything (except for toppings) along with 1 cup of chicken stock to your crockpot. Cook on high for 4 hours, or on low for 8 hours.
2. If you put your chicken breast in whole, use two forks to shred chicken apart, if you diced chicken before hand, it will be ready to go just as is.
3. You may enjoy the chicken/pepper mixture just as is, or use a slotted spoon to drain off any extra liquid, and put the chicken/peppers in the pita pocket along with one slice of cheese.
Nutritional Information
Makes 4 servings
Chicken/Pepper Mixture Only
150 calories per serving
2 g fat
7 g carbohydrates
1 g fiber
4 g sugar
27 g protein
150 calories per serving
original recipe from

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