Healthy Week-long Chicken Vegetable Pitas

     One of my favorite of movies of yesterday was The Superman series of the seventies and eighties.  Christopher Reeve was the quintessential Superman, and Margot Kidder gave cinema history a very memorable Lois Lane.

     I always remember her squeezing oranges to make juice to get her Vitamin C. Meanwhile, an overloaded ashtray of cigarette butts sat next to her juicer.

     Lois didn't get the idea of getting everything in harmony ~ eating, workouts, healthy habits...but most of us do!

     So, one week into the glorious month of May, and most of us are looking to eat healthier (along with our regular workouts) so we can enjoy the summer months of June, July, and August.
    
     If you are one of them, here's an easy and healthy option for lunch every day of the week ~ and you do all the preparation on Sunday.

      What you'll need:

     Whole Pitas ~ One package of six
     Chicken breasts ~ Three to four boneless
     Grated low-fat cheese ~ Variety of your choice
     Avocado ~ One
     Red Pepper ~ One, chopped
     Green Pepper ~ One, chopped
     Tomato ~ One, diced
     Mushrooms ~ One package
     Cucumber ~ One, chopped
    
     Put the chicken breasts in the oven at 350 degrees for approximately 45 to 50 minutes (grilling or cooking in crock pot is also an option if desired.)

     While chicken is cooking, cut up all vegetables (except avocado) and sautee them in olive oil in a large skillet o low to medium for 10 to 15 minutes.  Drain and place on plate with paper towel.

     Take the avocado, slice it, remove pit, and scoop out inside.  Place in a small container, add a half teaspoon of cilantro and a half teaspoon of pepper and mix well.  Cover.

       In a large container, pour the vegetables and, when cooled and cut into chunks, the cooked chicken. (Vegetarians can leave out the chicken; the vegetable pita is a great meal all by itself!)

     You now have the daily makings for Chicken Vegetable Pitas for at least one week.

      When it comes time to create your dish, toast one pita and, while doing so, put a small portion of the chicken & vegetable mix (just enough for the pita) in the micowave for about a minute (or until warm.)

      Once the pita is toasted, place on a plate and spread a teaspoon of avocado on it.  Pour the heated chicken and vegetable mix on one half side of the pita, then sprinkle with a tablespoon of cheese.  Dash some pepper on top if desired.

     Slip into the microwave to melt the cheese (about 15 seconds), and, upon removing, fold the pita in half.

      The chicken & vegetable pita filling should more than enough to last one week. (Of course, if you have the option to sautee the vegetables each day, you can simply chop them up for the week.) Should you have extra mixture come Saturday, cook up some whole wheat pasta, mix it all together, sprinkle with some cheese and pepper, and enjoy.

     Have a wonderful Tuesday and rest of the week. :)