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Chicken Pintos & Pita

Servings: 6 servings


  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breast cut into strips
  • 1 teaspoon garlic minced
  • 1/4 cup green onions thinly sliced
  • 1/2 cup red pepper chopped small
  • 1 1/2 cups pinto beans rinsed and thoroughly drained
  • 1/4 cup tomato chopped
  • 1/4 cup fresh parsely chopped
  • 1/4 teaspoon salt or to taste
  • 6 whole wheat pitas halved, toasted


  • Heat oil in skillet on medium heat.
  • Once oil is hot, not smoking, add chicken, season with salt and pepper.
  • Cook chicken until firm to the touch, stir periodically, about 3-5 minutes.
    Then add pinto beans, garlic, green onions, red peppers, pinto beans, tomato, parsley and salt. Stir.
  • Cook until mixture is heated through, about 2-3 minutes.
    Remove from heat, and portion into toasted pita halves.
    Serve with lime wedge.