Italian Chicken Pita Pockets
1 pound chicken breasts
4 tablespoons olive oil, divided
2 teaspoons Italian seasonings
2 cloves garlic, minced or pressed
1 10 really big handful of spinach or 1 oz pkg frozen
1 cup mozzarella
Cut the chicken into nugget sized pieces.
Drizzle with 2 tablespoons of olive oil, salt & pepper then add italian seasonings.
While the chicken is cooking grate the zucchini and onion.
In a large saucepan, heat 2 tablespoons of olive oil.
Add the zucchini and onion.
Cook for about 3 – 4 minutes until semi-tender.
Add the spinach and garlic.
Continue cooking for about another 3 – 4 minutes until the spinach has cooked down and all the veggies are tender.
Add the marinara sauce and begin heating through.
Shred or pull chicken apart and add to the marinara.