Pita bread pockets are the perfect vessel for our baby spinach.
Yield: 4 Half Pita’s
Heat olive oil in a large sauté pan. Add the peppers and onion and cook until softened and beginning to brown. Add the spinach and continue to cook for an additional minute or two, wilting the spinach. Stir in the chicken and season with salt and pepper.
Cut pockets in half, fill with chicken and veggie mixture, and serve immediately.