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3. Meanwhile, finely dice bell pepper and chicken. Pat lemon slices dry with paper towels. Finely chop lemon slices and cilantro.
4. Heat rub and remaining 2 tbsp oil in (10-in.) Skillet over medium-high heat 1-2 minutes or until fragrant. Add bell pepper; sauté 1-2 minutes or until crisp-tender. Add chicken, chopped lemon, cilantro and water. Juice reserved lemon half into Skillet; cook and stir 2-3 minutes or until heated through. Add mozzarella cheese to Skillet; stir until cheese is melted and fully incorporated.
5. Remove bar pan from oven. Spread chicken mixture over pitas.
Sprinkle with feta cheese, if desired. Serve immediately.
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Nutrients per serving- Calories 380, Total Fat 14 g, Saturated Fat 4.5 g, Cholesterol 50 mg,
Carbohydrate 37 g, Protein 26 g, Sodium 790 mg, Fiber 4 g
Cook’s Tip-
For a delicious Indian-inspired flavor, 2 tsp curry powder and ¾ tsp salt can be substituted for the Moroccan Rub.
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