Chicken-Spinach Pita Pockets

Ingredients

• 12 ounce skinned and boned chicken breast halves 
• 0.5 small cucumber cubed
• 1 tablespoon dijon mustard 
• 2  green onions chopped
• 0.3 teaspoon ground cumin 
• 0.1 teaspoon ground pepper red
• 2 tablespoons mayonnaise 
• 4  pita pockets cut into halves
• 0.5 cup yogurt plain
• 2 cups pkt spinach fresh shredded

Equipment

• bowl
• frying pan
• oven
• whisk

Directions

1. Cook chicken in an ovenproof nonstick skillet over medium-high heat until brown.
2. Bake at 350 for 10 to 12 minutes or until done. Cool slightly, and thinly slice.
3. Whisk together yogurt and next 4 ingredients in a large bowl; add chicken, cucumber, green onions, and spinach, tossing to coat.
4. Bake pita halves at 200 for 3 to 4 minutes. (Do not toast.)
5. Spoon filling evenly into pita halves.