Grilled Chicken And Veggie Pockets With Creamy Mustard Dressing
|1 ¼||pounds chicken tenders|
|1||teaspoon garlic powder|
|1||teaspoon onion powder|
|½||teaspoon coarse salt|
|¼||teaspoon freshly ground black pepper|
|1||tablespoon olive oil|
|1||large OSO Sweet onion, peeled and sliced|
|3||cloves garlic, peeled and diced|
|1||large green bell pepper, sliced|
|1||large red bell pepper, sliced|
|1||package pita bread|
Preheat the grill to medium heat. Rinse chicken tenders, pat dry on paper towels, and set aside. In a small bowl, stir together garlic powder, onion powder, salt, and black pepper; season the chicken tenders well with some of the seasoning mixture; set remaining seasoning mixture aside for later use.
Preheat a large skillet over medium heat and add the olive oil and sliced onions to the pan. Sauté the onions 10 to 15 minutes, stirring often, until they turn golden brown. Add the garlic and bell peppers, and cook them just until they are crisp-tender. Season the vegetables with ½ teaspoon of the reserved seasoning mixture and stir well. Transfer the vegetables to a serving bowl, cover and keep warm.
Cook the chicken tenders on the preheated grill, slice, and transfer them to a serving platter.
Slice pita bread in half crosswise and fill each pocket with grilled chicken and sautéed onions and peppers. Drizzle with Creamy Mustard Dressing.
Recipe serves 4 to 6.
|Creamy Mustard Dressing:|
|¾||cup nonfat plain yogurt|
|1||tablespoon diced OSO Sweet® onion|
|2||teaspoons coarse-grain mustard|
|1||teaspoon freshly squeezed lemon juice|
|¼||teaspoon coarse salt|
|1/8||teaspoon cayenne pepper|
|pinch of white pepper|
|4||drops Tabasco sauce|
In a medium bowl, stir together yogurt, mayonnaise, onion, mustard, lemon juice, cumin, salt, cayenne pepper, white pepper, and Tabasco. Cover and chill 30 minutes.