I first had this recipe at a friends house a few years ago. Me and Derek loved it so much I went home and looked it up and made it the next night too. Its super easy and pretty cheap to make. You can cook them in the oven or on a grill. Its been so beautiful here lately that I wanted to make these down by the pool at our Apartment, but of course we had severe thunderstorms last night so we made them in the oven. Not as fun but still delicious. Here's the recipe from The Nest:
Southwestern Chicken Pileup
Makes: 1 serving
Ingredients:
1 teaspoon salt-free Mexican or Southwest seasoning
1/4 teaspoon garlic powder
1 small (1/4 pound) boneless, skinless chicken breast, trimmed visible fat (I used a precooked rotisserie chicken from Kroger I was to tired to bake anything (: )
1 whole-wheat pita (6 1/2" diameter)
2 tablespoons hummus, preferably red-pepper flavor (Original if fine too)
2 tablespoons no-salt-added canned black beans, drained
Several red onion strips
Several red bell pepper strips
2 tablespoons chopped tomato
2 tablespoons chopped fresh cilantro leaves
2 tablespoons finely shredded Cabot 75% Light Cheddar Cheese
4 teaspoons guacamole or fat-free sour cream (optional)
1/4 teaspoon garlic powder
1 small (1/4 pound) boneless, skinless chicken breast, trimmed visible fat (I used a precooked rotisserie chicken from Kroger I was to tired to bake anything (: )
1 whole-wheat pita (6 1/2" diameter)
2 tablespoons hummus, preferably red-pepper flavor (Original if fine too)
2 tablespoons no-salt-added canned black beans, drained
Several red onion strips
Several red bell pepper strips
2 tablespoons chopped tomato
2 tablespoons chopped fresh cilantro leaves
2 tablespoons finely shredded Cabot 75% Light Cheddar Cheese
4 teaspoons guacamole or fat-free sour cream (optional)
Directions:
Preheat the oven to 450°F or Preheat a grill to high heat.
Sprinkle the seasoning and garlic powder evenly over the chicken. Bake or grill the chicken until juices run clear. Transfer to a cutting board and let stand for 5 minutes. Chop the chicken into bite-sized pieces. Set aside.
You may want to toast the pita before you add the ingredients, then place the pita on a nonstick baking sheet. Spread evenly with the hummus. Top evenly in layers with the beans, the reserved chicken, onion, red pepper, tomato, cilantro, and cheese. ( I usually cook the onions and red pepper before so their soft)
Bake for 6 to 8 minutes, or until the cheese is melted. Let stand for 5 minutes. Transfer to a serving plate. Slice into 4 wedges. Top each wedge with a teaspoon of guacamole or sour cream, if desired.
Per Serving: 356 calories, 38 g protein, 38 g carbohydrates, 6g fat (1 g saturated), 68 mg cholesterol, 8 g fiber, 489 mg sodium
Happy cooking!
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