Chicken-Spinach Pita Pockets

Tonight I tried out a new recipe from Cooking Light that turned out really good. It is healthy, and the best part is it took less than 30 minutes!

Chicken-Spinach Pita Pockets

Yield
4 servings

Ingredients
2 (6-ounce) skinned and boned chicken breast halves
1/2 cup plain yogurt
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper
1/2 small cucumber, cubed
2 green onions, chopped
2 cups shredded fresh spinach
4 pita pockets, cut into halves

Preparation
Cook chicken in an ovenproof nonstick skillet over medium-high heat until brown. Bake at 350° for 10 to 12 minutes or until done. Cool slightly, and thinly slice.
Whisk together yogurt and next 4 ingredients in a large bowl; add chicken, cucumber, green onions, and spinach, tossing to coat.
Bake pita halves at 200° for 3 to 4 minutes. (Do not toast.)
Spoon filling evenly into pita halves.

I bought the thin sliced chicken breasts, so I ended up just cooking them all the way through in the skillet without ever transferring them to the oven since they cooked so fast. While they were cooking I was able to cut up and prepare the rest of the stuff so it hardly took any time at all.