Grilled Chicken, Spinach & Pear Pitas

Grilled Chicken, Spinach & Pear Pitas

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From: Diabetic Living Magazine

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

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 12 ounces skinless, boneless chicken breast halves
  • 2 tablespoons balsamic vinegar, divided
  • 3 whole wheat pita bread rounds, halved crosswise
  • ¼ cup light mayonnaise
  • 1 ounce soft goat cheese (chèvre)
  • 1 tablespoon fat-free milk
  • 1 green onion, thinly sliced
  • ½ cup fresh spinach leaves
  • 1 small pear or apple, cored and thinly sliced

Preparation

  • Prep

  • Ready In

  1. 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°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 ½-inch-thick slices.
  2. 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.
  3. 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.
  4. To assemble, arrange spinach, pear slices, and chicken in pita bread halves. Spoon about 1 tablespoon sauce into each pita.
  • 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°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 information

  • Serving size: 2 ounces of chicken and ½ pita with sauce
  • Per serving: 216 calories; 16 g fat(2 g sat); 3 g fiber; 24 g carbohydrates; 18 g protein; 39 mg cholesterol; 4 g sugars; 293 mg sodium;
  • Carbohydrate Servings:
  • Exchanges: 2 lean meat, 1½ starch

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