The smooth goat cheese dressing goes well over the delicate chicken breast. This dressing can be made ahead and refrigerated, then used over vegetables or as a dip, or spread over a sandwich.
1. To make the dressing, combine the goat cheese, cream cheese, water, olive oil, lemon juice and garlic in the bowl of a food processor and purée until smooth. Stir in the dill and set aside.
2. Lightly coat a nonstick skillet or grill pan with cooking spray and set over medium heat. Add the chicken and sauté until no longer pink, about 8 minutes. Cool slightly, then chop into bite-size pieces.
3. Combine the cooked chicken with the goat cheese dressing in a large bowl. Add the red and green peppers, onions and olives. Cut the pitas in half and line each one with some of the spinach leaves. Divide the chicken filling evenly among the pitas and serve.
1/3 cup crumbled goat cheese (about 1 1/2 oz)
2 Tbsp light cream cheese,softened
1 Tbsp water
2 tsp olive oil
2 tsp lemon juice
1/2 tsp finely chopped garlic
2 tsp finely chopped fresh dill or parsley
8 oz skinless boneless chicken breasts (about 2 breasts)
1/2 cup chopped red bell pepper
1/3 cup chopped green bell pepper
1/3 cup chopped green onions
1/3 cup chopped black olives
4 large pitas
1 cup baby spinach leaves
Nutritional Analysis per Serving (1/2 pita)
Protein 10 g
Fat 5 g
Saturated Fat 1.7 g
Carbohydrates 20 g
Cholesterol 20 mg
Sodium 276 mg
Fiber 3.2 g
Prep Time: 15 minutes
Cook Time: 8 minutes
Make Ahead: Prepare all the various stages early in the day and stuff the pitas just before serving.
Nutrition Watch: Chicken breast is high in niacin—this B vitamin works with other B vitamins to release energy from carbohydrates and aids in healthy nerves and beautiful skin.