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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Chicken and veggies on top of a pita. I saw this recipe on the Biggest Loser Workout #2 video. This recipe can also be made vegetarian by skipping the chicken and sauteing the bean in the Mexican seasoning and garlic powder for a few minutes. Ingredients:
1 teaspoon mexican seasoning or 1 teaspoon southwest seasoning |
1/4 teaspoon garlic powder |
1 small boneless chicken breast |
1 whole wheat pita bread |
2 tablespoons hummus, preferably red pepper flavor |
2 tablespoons canned black beans, drained |
3 red onion strips |
3 slices red bell peppers |
2 tablespoons chopped tomatoes |
2 tablespoons chopped fresh cilantro leaves |
2 tablespoons finely shredded light cheddar cheese |
4 teaspoons guacamole or 4 teaspoons fat free sour cream |
Directions:
1. Preheat the oven to 450*.
2. Sprinkle the seasoning and garlic powder over the chicken and grill the chicken on high heat until it's no longer pink - about 3-5 min per side. Transfer to cutting board. Let sit 5 min and chop into bite sized pieces.
3. Take pita and grill 1-2 min each side until toasted then remove and put on a baking sheet.
4. Spread hummus on pita and then layer with beans, chicken, onion, red pepper, tomato, cilantro and cheese.
5. Bake 6-8 min until cheese is melted, let stand 5 minutes. Top with guacamole or sour cream.
6. Slice in wedges and serve.
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