Mediterranean Chicken Pita Bowls
Yellow basmati rice, almost too beautiful to cover, forms the base for this light but satisfying Middle Eastern meal in a bowl filled with chicken, cabbage, feta cheese, hummus and a side of pita.MORE+LESS-
Updated December 12, 2016
cup finely chopped onion
cloves garlic, finely chopped
teaspoon ground turmeric
cups Progresso™ chicken broth (from 32-oz carton)
cups shredded cooked chicken
cups thinly sliced red cabbage
cherry tomatoes, halved
jarred roasted red bell peppers, sliced
cup crumbled feta cheese
cup toasted pine nuts
cup Annie’s™ Organic goddess dressing
pita rounds, cut in half crosswise
In 2-quart saucepan, heat oil over medium heat. Add onion and garlic; cook and stir about 3 minutes or until softened. Add rice; cook and stir about 2 minutes or until edges of rice are translucent. Stir in salt and turmeric. Add broth; heat to boiling. Reduce heat to low; cover and simmer about 16 minutes or until rice is done. Let stand covered 5 minutes.
Divide rice among 4 bowls. Top with chicken, cabbage, tomatoes, hummus, peppers, feta cheese and pine nuts. Drizzle each with 2 tablespoons dressing. Serve each bowl with 2 pieces of pita (or one whole pita).
- This bowl would work well with leftover slices of steak in place of the chicken.
- The toppings on this bowl are endless. Kalamata olives, sliced red onion, sliced cucumber and harissa (a spicy red pepper sauce), would also be wonderful additions to the topping choices.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
2 1/2 Starch; 0 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.