I've been saving this recipe for summer, because it's cool and refreshing. Try it! And if you don't, just lie to me and say you did.
1 tbl ground cumin
1 tea. chili powder
1 lb. cubed chicken
4 tbl. olive oil
2 cans garbanzo beans (chickpeas) drained
1 c. green onion- chopped
1 gr. bell pepper- diced
1/2 c. fresh parsley- chopped
Combine cumin, chili powder, and chicken into a plastic bag and shake to coat.
Heat 1 tbl. olive oil in skillet and add chicken- cook for 5 mins. Remove from heat.
In separate bowl, combine beans, 3 tbl. olive oil, green onion, pepper, and parsley. Add chicken.
Cut open pitas. Line pita pockets with sour cream and fill with bean mixture.
Note: easily make this dish vegetarian. exclude chicken, 1 tbl. olive oil and cumin. Combine all ingredients and fill pockets.
Also tastes great with tabasco sauce, salsa, or shredded cheese.