Don’t forget to enter the Small Kitchen College Brown Bag Challenge for a chance to win some great BuiltNY prizes!

The first item of business on my orientation checklist at Plant With Purpose, the non-profit I’m interning with this summer, was a trip to the office break room. Like many of you, my commitments to this organization span the lunch hour, making familiarity with this office resource key. Bringing your lunch and stowing it in the company fridge not only saves on money and calories, but also can help you network and socialize with key mentors and colleagues.

By the time this post is published, most of you will be nearing the halfway mark of your summer commitments to various organizations. Have you made use of all the break room has to offer? Next time you grab a cup of coffee, don’t be shy-take a peek around. Is there a refrigerator? Freezer? Microwave? Toaster oven? Do you need to bring your own utensils, or has the office gone green and provided proper silverware to share? Knowing what resources are available will help you plan ahead and make lunch time the enjoyable and refreshing break that it should be.

Make your fellow interns jealous when they’re unwrapping their frozen “diet” entrées and you whip out this fresh, light, and flavorful Moroccan Chicken Salad Sandwich in Pita Bread. All you’ll need is the fridge, so stake your claim on the bottom shelf!

Kelsey Brown writes about healthy hearts, minds and bodies for Happyolks and Small Kitchen College. She’s working as the Public Relations and Events Intern for Plant With Purpose, a non-profit creating and implementing environmental solutions to humanitarian problems.

**Recipe**

Kelsey’s Moroccan Chicken Salad Pita Sandwiches
Makes enough to fill 3 pita sandwiches for the week

Ingredients

4 cups shredded chicken (pre-cooked)
1 small sweet onion, chopped
½ cup Italian parsley, chopped
½ cup fresh mint, chopped
½ cup Kalamata olives, halved
½ cup raisins or dates, chopped
½ cup orange juice
¼ cup olive oil
½ Tsp garlic, minced
1 Tbs cumin
2 Tsp cinnamon
1 Tsp coriander
½ Tsp Cayenne pepper
Salt and Pepper to taste

1 whole-wheat pita bread
1 Tbs veganaise, or mayo, or avocado
1 cup chopped romaine or mixed greens

In a medium sized bowl, combine chicken, onion, herbs, olives, and raisins.

In a separate larger bowl, combine orange juice, olive oil, garlic, and spices and stir vigorously.

Add chicken mixture to the liquids and stir to coat. Do a taste test: too dry? Not enough of a kick? Add spices and olive oil to taste.

Cut a pita bread down the middle, and open up gently to fill. Smear inside walls with veganaise, mayonnaise, or avocado and stuff lightly with lettuce. Fill with chicken mixture and wrap in tin foil. Repeat with the remaining half of pita bread. Pack in your reusable lunch bag and join the break-room lunch camaraderie.