Grilled Chicken And Veggie Pockets With Creamy Mustard Dressing

Christy Rost


1 ¼pounds chicken tenders
1teaspoon garlic powder
1teaspoon onion powder
½teaspoon coarse salt
¼teaspoon freshly ground black pepper
1tablespoon olive oil
1large OSO Sweet onion, peeled and sliced
3cloves garlic, peeled and diced
1large green bell pepper, sliced
1large red bell pepper, sliced
¾teaspoon cumin
1package 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:
¾cup nonfat plain yogurt
3tablespoons mayonnaise
1tablespoon diced OSO Sweet® onion
2teaspoons coarse-grain mustard
1teaspoon freshly squeezed lemon juice
½teaspoon cumin
¼teaspoon coarse salt
1/8teaspoon cayenne pepper
pinch of white pepper
4drops 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.

Category: Poultry