Chicken Veggie Fajita Pita Pockets

RH Staff

Yield: 12 servings.

1/2 cup olive oil, divided
6 cloves garlic, minced
24 cherry tomatoes, halved
1 large red onion, julienne strips
1 large green pepepr, julienne strips
2 lbs. chicken breast, julienne strips
1 tsp. red pepper flakes
2 tsp. salt
1 tsp. pepper
2 cups salsa, prepared
1 cup cilantro, fresh, minced
1 cup Almond Toppers^ô Tomato Slivers
12 large pita bread pockets as needed, lettuce (optional)

Heat half of the oil in a large skillet. Add garlic, tomatoes, onion and pepper strips. Sautè until crisp-tender, approximately 4-6 minutes. Remove from skillet. Reserve.

Add remaining oil; heat and add chicken strips. Sautè until browned and cooked through. Sprinkle with spices and toss to mix. Add peppers and onion to chicken. Stir in salsa, cilantro and Almond Toppers^ô Tomato Slivers. Heat through. Serve in lettuce-lined pita pockets, if desired. Top with additional almonds.

Photo Credit: Sugar Foods