Moroccan Chicken Pita Pockets

• 1 (12 ounce) package pita bread
• 1 (8 ounce) container hummus
• 1 1/2 lbs chicken tenders
• 1 green bell pepper, sliced thin
• 1 small vidalia onion, sliced thin
• 4 plums, pitted and sliced thin
• 1 pinch turmeric
• 1 pinch ginger
• 1 pinch paprika
• 1 pinch coriander
• salt and pepper
• olive oil
• chopped fresh parsley

1. Rinse and pat dry the chicken tenders. Cut each tender into 3 pieces. Season with salt pepper and other spices. Cook the chicken however you like (oven, stove-top, or grill) until no longer pink. Set aside.
2. Either arrange your sliced veggies and plums on a serving platter OR cook them however you like (oven, stove-top, or grill) until tender.
3. After warming pita breads cut in half and loosen sides to create a pocket.
4. Spread the inside of each pita with hummus.
5. Proceed to fill the pita with the seasoned chicken, veggies, and plums. Sprinkle inside with fresh parsley if desired.

bread, chicken tenders, green bell pepper, vidalia onion, thin, turmeric, ginger, paprika, coriander, salt, olive oil, fresh parsley

Taken from www.food.com/recipe/moroccan-chicken-pita-pockets-363325 (may not work)