This is a recipe that I modified to eliminate more fat. The cumin and cayenne give it just the right amount of kick, but adjust it to your tastes. Should you still need more fat, add a few olives or nuts on the side. Calamata olives would be perfect.
INGREDIENTS
1 pound skinless, boneless chicken breast halves
2/3 cup fat-free plain yogurt
1 tablespoon Dijon mustard
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
2 cups fresh baby spinach or Romaine lettuce
1/2 cup chopped seeded cucumber
2 green onions, sliced
4 (6-inch) whole wheat pita breads, halved
Serves 4
DIRECTIONS
In a large nonstick skillet coated with nonstick cooking spray, cook chicken over medium heat for 10-12 minutes on each side or until juices run clear. Remove; thinly sliced chicken and cool.
Meanwhile, in a small bowl, combine the yogurt, mayonnaise, mustard, cumin and cayenne; set aside.
In a large bowl, combine the spinach, cucumber, onions and chicken. Drizzle with yogurt mixture; toss to coat.
Microwave pita breads for 15-20 seconds or until warmed. Fill each half with 1/2 cup chicken mixture.
Chicken mixture nutrition:
Amount Per 1 serving
Calories 166
Calories from Fat 14.4
Total Fat 1.6g
Saturated Fat 0.4g
Polyunsaturated Fat 0.4g
Cholesterol 66.6mg
Sodium 133.2mg
Total Carbohydrate 5.8g
Dietary Fiber 0.9g
Protein 29.4g
Vitamin A 22 % Vitamin C 18 %
Calcium 12 % Iron 8 %
Nutrition information for pita bread:
Amount Per 1.5 oz
Calories 115.5
Calories from Fat 0
Total Fat 0g
Cholesterol 0mg
Sodium 157.5mg
Potassium 33mg
Total Carbohydrate 22.5g
Dietary Fiber 4.5g
Protein 7.5g
Vitamin A 0 % Vitamin C 0 %
Calcium 0 % Iron 3 %