Rockin' Moroccan Pita (for a night when 15 minutes is all you have!)

I've made this recipe a couple of times. It's not a best seller . . . but it's pretty impressive for those nights you only have a few minutes! You cook the chicken (about 5 minutes) and the rest is served cold. So easy. Disclaimer . . . I love garbanzo beans. If you don't, you won't like this recipe. (I found this on a can of Bush's Garbanzo Beans . . . shhh . . don't tell).

Preparation time: 15 minutes Cooking time: 5 minutes 1 tablespoon ground cumin 1 teaspoon chili powder 1 pound chicken breast, cut in 1-inch cubes 4 tablespoons olive oil ¼ cup lemon juice 2 cans (16 ounces) BUSH'S BEST Garbanzo Beans, rinsed and drained 3 green onions, thinly sliced 1 red bell pepper, diced ¼ cup chopped parsley 6 pita pockets Plain yogurt* Salt and pepper, to taste Combine cumin and chili powder in a plastic bag. Add chicken and shake to coat. Heat 1 tablespoon oil in a large skillet over medium heat. Add chicken; cook 5 minutes or until chicken is no longer pink, stirring frequently. Take off heat, set aside to cool. Mix remaining ingredients except pita pockets, in bowl. Stir in chicken. Add salt and pepper. Cut top off pitas to open. Divide chicken mixture among the pitas; top with yogurt, if desired. (We love the plain yogurt -- very Mediterranean.) * Sour cream may be substituted