Rockin' Moroccan Garbanzo Pita

Recipe By: BUSH’S® Beans   Photo By: Bush’s® Beans
This quick lunch or dinner includes cumin spiced chicken and veggies served in a pita pocket. Cool off the spicy kick with sour cream or yogurt.
  • Prep: 15 Minutes
  • |
  • Cook: 5 Minutes
  • |
  • Total: 20 Minutes
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • 1 pound chicken breast, cut in 1-inch cubes
  • 4 tablespoons olive oil
  • 1/4 cup lemon juice
  • 2 (16 ounce) cans BUSH’S® Garbanzo Beans, rinsed and drained
  • 3 green onions, thinly sliced
  • 1 red bell pepper, diced
  • 1/4 cup chopped fresh parsley
  • 6 pita pockets
  • Non-fat plain yogurt or sour cream
  • Salt and freshly ground black pepper to taste
  1. Combine cumin and chili powder in a plastic bag. Add chicken and shake to coat.
  2. Heat 1 tablespoon oil in large skillet over medium heat. Add chicken; cook 5 minutes or until chicken is no longer pink, stirring frequently. Take off heat, set aside to cool.
  3. Combine remaining ingredients, mixing well. Stir in chicken. Add salt and pepper to taste.
  4. Cut top off pitas to open. Divide chicken mixture among the pitas; top with yogurt or sour cream, if desired.
Nutrition Information
Reviewed By: K80
I thought these were great! Very simple to make and very flavorful. Extremely filling. I did not make any adjustments to the recipe (except to use an orange pepper because I was out of red), but I may try garlic next time.
Reviewed By: Leopardess
not good. Way too many beans- overall just not worth it.
Reviewed By: SOLYVIVE
I omitted the red pepper and I added lime juice instead of lemon juice. I also added a Tbsp of crushed garlic and fresh cilantro. We served it on a wheat pita. Very, very good.