Roasted Chicken And Vegetable Pitas

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Every Day with Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
542
FAT
41%
CHOL
16%
SOD
53%

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Ingredients for 6 servings

2 skinless, boneless chicken breast halves (about 1 pound), cut into small pieces

1 small onion, thinly sliced

2 slender carrots, peeled and thinly sliced crosswise

1 small fennel bulb, cored and thinly sliced crosswise

20 grape tomatoes, halved

6 white mushrooms, halved and thinly sliced

1/4 cup extra-virgin olive oil

Salt and pepper

3 teaspoons dry mustard

1/7 ounce container Greek yogurt

1 tablespoon milk

1 Kirby cucumber, finely chopped

12 mini pita bread pockets

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