Ingredients
1 medium tomato, finely chopped1 small onion, finely chopped1/2 jalapeno pepper, finely chopped1 tablespoon minced fresh cilantro2 tablespoons canola oil, divided1 large sweet pepper, halved and seeded1 large onion, cut crosswise into 1/2-inch slices6 boneless skinless chicken breast halves (4 ounces each)1/2 teaspoon salt1/4 teaspoon pepper2 cups shredded Mexican cheese blend or cheddar cheese8 pita pocket halvesOptional: Guacamole and sour cream
Preparation
Preheat oven to 325°. For salsa, combine first 4 ingredients; stir in 1 tablespoon oil.
Brush pepper halves and onion slices with remaining oil. Sprinkle chicken with salt and pepper. Place vegetables and chicken on an oiled grill rack over medium heat. Grill, covered, until vegetables are tender and a thermometer inserted in chicken reads 165°, 4-6 minutes per side.
Cut vegetables and chicken into strips; toss with cheese. Spoon into pita halves; place on a baking sheet. Bake until cheese is melted, 5-7 minutes. Serve with salsa and, if desired, guacamole and sour cream.