Chicken Pockets for 4

8 boneless, skinless chicken tenderloins, cut into 1-inch pieces
1 cup UNCLE BEN'S® Instant Rice
1/3 cup oil and vinegar or Italian salad dressing
1/2 cup crumbled feta cheese
4 pita breads, halved
1 cup shredded lettuce
2 plum tomatoes, chopped
1/4 cup sliced ripe olives
alfalfa sprouts
shredded carrot or other vegetables

1. Spray large skillet with nonstick cooking spray. Add chicken, cook over medium-high heat 6 to 8 minutes or until lightly browned and no longer pink. Add 1 cup water. Bring to a boil; add rice. Cover; remove from heat and let stand 5 minutes or until liquid is absorbed. Stir in salad dressing and cheese.
2. Fill pita bread halves with lettuce and chicken rice mixture, sprouts and any additional vegetables if you are using them. Top with tomatoes and olives.
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