- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 278.8
- Total Fat: 8.2 g
- Cholesterol: 76.0 mg
- Sodium: 418.2 mg
- Total Carbs: 13.0 g
- Dietary Fiber: 5.6 g
- Protein: 36.9 g
Southwestern Chicken PileupSubmitted by: CHANA27
1 T. salt free mexican seasoning
1 tsp. garlic powder
1 lb. boneless, skinless chicken breast, trimmed of visible fat
1/2 c. hummus, preferrably red pepper flavor
1/2 c. no salt added black beans, drained
Red onion strips
Red pepper strips
1/2 c. chopped tomato
1/2 c. shredded 2% cheddar cheese
1/4 c. fat free plain yogurt
Sprinkle the seasoning and garlic powder evenly over the chicken. Place the chicken on the grill rack. Reduce the heat to medium. Grill for 3 - 5 minutes per side, or until no longer pink and juices run clear. Transfer to a cutting board and let stand for 5 minutes. Chop the chicken into bite sized pieces. Set aside.
If using the pitas - place the pita on the grill rack. Cook for 1 - 2 minutes per side, or until lightly toasted. Place the pita on a nonstick baking sheet.
**I usually just take the combination of toppings into a bowl or put into a low-carb tortilla. The count for the pitas or a tortilla is not included in this recipe.**
Spread evenly with the hummus. Top evenly inlayers with the beans, the reserved chicken, onion, red pepper, tomato and cheese.
Bake for 6 - 8 minutes, or until the cheese is melted. Let stand for 5 minutes. Transfer to a serving plate. Slice into 4 wedges. Top each with a teaspoon of plain yogurt.
Number of Servings: 4
Recipe submitted by SparkPeople user CHANA27.