Name: Cheesy Marinara Chicken & Pepper Pitas with Italian Dressed Greens
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 90 ml Italian salad dressing; 1 ½ (680 g) jars marinara sauce; 1 ½ (850 g) whole chickens rotisserie chicken, white and dark meat; 1 ½ (283 g) bags shredded carrots; 1 ½ cups shredded cheese, Italian blend; 1 ½ (142 g) pkgs spring mix (mixed greens); 6 whole grain pitas; 3 yellow bell peppers; black pepper; crushed red pepper; extra virgin olive oil; salt

Cheesy Marinara Chicken & Pepper Pitas with Italian Dressed GreensCheesy Marinara Chicken & Pepper Pitas with Italian Dressed Greens — a 30-minute lunch recipe with 12 ingredients, serving 6.Ingredients

90 ml Italian salad dressing

1 ½ (680 g) jars marinara sauce

1 ½ (850 g) whole chickens rotisserie chicken, white and dark meat

1 ½ (283 g) bags shredded carrots

1 ½ cups shredded cheese, Italian blend

1 ½ (142 g) pkgs spring mix (mixed greens)

6 whole grain pitas

3 yellow bell peppers

black pepper

crushed red pepper

extra virgin olive oil

salt

Instructions

Place chickens 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 large bowl, and set aside.

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

Wash and dry bell peppers. Using a clean cutting board, trim, seed, and slice peppers lengthwise into thin strips.

Preheat a large skillet over medium-high heat.

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 3 minutes.

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, 3-4 minutes more.

Add peppers and sauce to the bowl with the chicken and stir to combine. Transfer to a large baking dish and sprinkle with cheese.

Place baking dish in the oven and broil until the cheese is melted, about 3 minutes. Remove from oven.

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

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

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

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