Roasted Chicken and White Beans with Greek Dressing

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

More From Oxmoor House

Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 400
  • Calories from fat: 0.0%
  • Fat: 14g
  • Saturated fat: 5g
  • Monounsaturated fat: 5.9g
  • Polyunsaturated fat: 2.5g
  • Protein: 36.3g
  • Carbohydrate: 31.5g
  • Fiber: 5.6g
  • Cholesterol: 93mg
  • Iron: 3.1mg
  • Sodium: 550mg
  • Calcium: 159mg

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
  • Greek Dressing
  • 2 (7-inch) whole wheat pitas, each cut into 8 wedges

Preparation

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