Trouble With Toast

Recipe: Southwestern Chicken Pile-Ups | May 21, 2009

Jason absolutely LOVES Tex-Mex flavors, but the cheese and sour cream and tortillas (which are surprisingly fatty) and margaritas are hard to work into a diet.  We do eat a lot of huevos rancheros, but even something yummy like that can get old after a while.  So, I decided to try out this recipe, which is kind of a nacho-esque creation that I adapted from the Biggest Loser website.

All in all, these were pretty darn tasty and VERY filling.  The red pepper hummus adds great flavor and kind of holds everything together, while the veggies give the dish a nice freshness and crunch.  My one mistake was using fat free shredded cheddar, since it was what I had at the time–and that stuff just doesn’t melt properly.  The amount of cheese in the recipe is small enough that you can use reduced-fat or even regular cheddar.  You could certainly also use pepper jack or a Mexican cheese blend.

This dish made a very satisfying dinner, but it would also make a wonderful party appetizer–just slice the pita into smaller wedges, and tada!  Instant football snack.

  • 1 large boneless, skinless chicken breast, trimmed of visible fat
  • 4 whole-wheat pitas
  • 4 Tbsp. roasted red pepper hummus
  • 4 Tbsp. no-salt-added canned black beans, drained
  • Red onion strips (I used about half of an onion)
  • Red bell pepper strips (I used about half of a pepper)
  • 4 Tbsp. chopped tomato
  • 4 Tbsp. chopped fresh cilantro leaves
  • 4 Tbsp. finely shredded reduced fat Cheddar Cheese

Preheat the oven to 450.

Grill the chicken over medium heat for about 5 minutes per side, or until no longer pink and the juices run clear (timing will depend on thickness of chicken, of course). Transfer to a cutting board and let rest for 5 minutes. Chop the chicken into bite-sized pieces. Set aside.

Place the pitas 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.

Bake for 6 to 8 minutes, or until the cheese is melted. Let stand for 5 minutes. Transfer to a serving plate. Top with guacamole or sour cream, if desired.

Per pita: 356 Calories, 38g Protein, 38g Carbohydrates, 6g Fat (1g saturated), 68mg Cholesterol, 8g Fiber, 489mg Sodium

SW chicken pile-ups


1 Comment »

  1. […] and since my triathlon training was in full swing in May, that month brought some fantastic healthy recipes (in addition to another fascinating interview).  June was a wash, but in July I mastered pesto and […]

    Pingback by 2009 – Full Throttle, Full Circle « Trouble With Toast — December 29, 2009 @ 1:28 pm

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