Use warm pita bread to deliciously corral a sophisticated combination of spinach, pear and chicken. Top with a robust goat cheese sauce. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Brush chicken on both sides with some of the 1 tablespoon balsamic vinegar; set aside. For a charcoal grill, place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once and brushing with the remainder of the 1 tablespoon vinegar halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on the grill rack over heat. Cover and grill as above.) Cut each chicken breast half into 1/2-inch-thick slices.

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  • Meanwhile, wrap pita bread rounds in foil. Place on the grill rack directly over medium coals. Grill about 8 minutes or until bread is warm, turning once halfway through grilling.

  • To prepare the sauce: In a small bowl, use a fork to stir together mayonnaise, goat cheese, milk, and the 1 teaspoon vinegar. Stir in green onion.

  • To assemble, arrange spinach, pear slices, and chicken in pita bread halves. Spoon about 1 tablespoon sauce into each pita.

Tips

Variation: To prepare in a broiler: Preheat broiler. Brush chicken with vinegar as directed. Place chicken breast halves on the ungreased rack of a foil-lined broiler pan. Broil chicken 4 to 5 inches from the heat for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once and brushing with the remainder of the 1 tablespoon balsamic vinegar halfway through broiling. Heat pitas according to package directions. Continue as directed.

Nutrition Facts

216 calories; 16 g total fat; 39 mg cholesterol; 293 mg sodium. 24 g carbohydrates; 18 g protein; Full Nutrition