Chicken Caesar Pitas

• 3/4 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon onion powder
• 1/4 teaspoon paprika
• 1/8 teaspoon dried mint
• 1 pound boneless skinless chicken breasts
• 2 cups torn romaine
• 1 cup ready-to-serve brown rice
• 1/2 cup reduced-fat Caesar vinaigrette
• 8 whole wheat pita pocket halves

1. In a spice grinder or with a mortar and pestle, combine the first five ingredients; grind until mixture becomes fine. Rub over chicken.
2. On a greased grill, cook chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 170u0b0. When cool enough to handle, cut into 1/2-in. strips. Refrigerate until chilled.
3. In a large bowl, combine the chicken, romaine and rice. Drizzle with vinaigrette; toss to coat. Serve in pitas.

oregano, basil, onion powder, paprika, mint, chicken breasts, torn romaine, readytoserve brown rice, vinaigrette, pocket

Taken from www.tasteofhome.com/recipes/chicken-caesar-pitas/ (may not work)