INGREDIENTS

• 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 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

DIRECTIONS

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.