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Rachael Ray's 30-Minute Healthy Recipes

Chicken Rancheros Pita Pockets


* 3 pkgs. (10 oz each) fully cooked chicken breast
* 1 tsp chili powder
* 1/4 tsp. salt
* 1 1/2 cup bottled taco sauce
* 1 tbs. chopped fresh cilantro
* Shredded cheddar cheese, lettuce salsa and sour cream, optional
* Pita Pockets


1. Toss chicken with chili powder and salt
2. Coat nonstick skillet with cooking spray
3. Heat skillet over medium-high heat
4. Add chicken
5. Cook, stirring occasionally until heated
6. Stir in taco sauce
7. Remove chicken mixture from heat
8. Sprinkle with cilantro
9. Serve chicken mixture in pita pockets
10. Load the pita with toppings


This brown bag lunch can be prepared over the weekend and stored in the refrigerator. This is an excellent lunch for the office. Separate the chicken mixture from the other ingredients. Take the chicken to work in a plastic container. Microwave the chicken mixture separately. Bring the tomato, lettuce, onions and cheese separate containers. Load the pita with toppings. This mixture can also be used in tacos.

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