12 pita shells (flax shells or whole wheat shells)
1 jar tomato pesto sauce
1 can tomato sauce
4 bell peppers – yellow, orange and red
1 can pineapple tidbits
1 small block of light/partly skimmed mozzarella cheese
Fresh spinach
4 half breasts of boneless skinless chicken
Basil
Paprika
Seasoning salt
Olive oil

Place chicken breast in medium size mixing bowl. Add olive oil and stir to coat chicken. Add generous amounts of paprika and basil. Add a couple shakes of seasoning salt. Bake at 400 degrees for 20 minutes. Cut chicken into thin strips.

Mix tomato paste and sauce together and spread onto each pita shell. Place cooked chicken on each shell. Add thinly sliced peppers. Add spinach leaves, pineapple and top with cheese. Bake for 10 to 15 minutes until cheese is melted.

Number of Servings: 6

Per Serving
Carbohydrates (g)	45
Protein (g)	15
Fat (g)	2 g