Mediterranean Chicken Pita Bowls
1 tbsp. olive oil
1/2 c. finely chopped onion
2 cloves garlic, finely chopped
1 1/2 c. basmati rice
3/4 tsp. salt
1/2 tsp. ground turmeric
2 1/4 c. chicken broth
2 c. shredded cooked chicken
1 1/2 c. thinly sliced red cabbage
16 cherry tomatoes, halved
1 c. hummus
2 jarred roasted red bell peppers, sliced
1/2 c. crumbled feta cheese
1/4 c. toasted pine nuts
4 pita rounds, cut in half crosswise
In 2-quart saucepan, heat oil over medium heat.
Add onion and garlic; cook and stir about 3 minutes or until softened.
Add rice; cook and stir about 2 minutes or until edges of rice are translucent.
Stir in salt and turmeric.
Add broth; heat to boiling.
Reduce heat to low; cover and simmer about 16 minutes or until rice is done. Let stand covered 5 minutes.
Divide rice among 4 bowls.
Top with chicken, cabbage, tomatoes, hummus, peppers, feta cheese and pine nuts.
Drizzle each with 2 tablespoons Annie’s Organic Goddess Dressing.
Serve each bowl with 2 pieces of pita.