Roasted Chicken and White Beans with Greek Dressing

Roasted Chicken and White Beans with Greek Dressing Recipe
Oxmoor House
For variation and added crunch, toast the pita wedges while you're preparing the chicken and bean mixture. For crispy wedges, split the pita rounds in half, coat the cut sides with butter-flavored cooking spray, and stack the split rounds. Cut the rounds into wedges, and place the wedges on a large baking sheet. Bake the pita wedges at 350° for 10 minutes or until golden and crisp.

Yield:

4 servings (serving size: 1 1/4 cups chicken mixture and 4 pita wedges)

Recipe from

Oxmoor House

Recipe Time

Prep: 8 Minutes

Nutritional Information

Calories 400
Caloriesfromfat 0.0 %
Fat 14 g
Satfat 5 g
Monofat 5.9 g
Polyfat 2.5 g
Protein 36.3 g
Carbohydrate 31.5 g
Fiber 5.6 g
Cholesterol 93 mg
Iron 3.1 mg
Sodium 550 mg
Calcium 159 mg

Ingredients

2 1/2 cups shredded skinless, boneless rotisserie chicken
1 (15.5-ounce) can cannellini beans, rinsed and drained
1 cup chopped red onion
2 (7-inch) whole wheat pitas, each cut into 8 wedges

Preparation

1. Combine first 3 ingredients in a large bowl. Drizzle Greek Dressing over chicken mixture, and toss well. Serve with pita wedges.

Cooking Light Fresh Food Fast Weeknight Meals,

Oxmoor House

March 2010
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