Ingredients
3/4 teaspoon dried oregano1/2 teaspoon dried basil1/4 teaspoon onion powder1/4 teaspoon paprika1/8 teaspoon dried mint1 pound boneless skinless chicken breasts2 cups torn romaine1 cup ready-to-serve brown rice1/2 cup reduced-fat Caesar vinaigrette8 whole wheat pita pocket halves
Preparation
In a spice grinder or with a mortar and pestle, combine the first five ingredients; grind until mixture becomes fine. Rub over chicken.
On a greased grill, cook chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 170°. When cool enough to handle, cut into 1/2-in. strips. Refrigerate until chilled.
In a large bowl, combine the chicken, romaine and rice. Drizzle with vinaigrette; toss to coat. Serve in pitas.
