Tuesday, February 7, 2017

Greek Chicken Nachos

So this was a slightly different take on nachos.  I helped D make it. Overall it was good, and I liked it.  We both thought the chicken should have a bit more spice on it (he sauteed chicken with Greek Seasoning...didn't buy a rotisserie).

We would still have again.

Greek Chicken Nachos

Photo by ALB

ACTIVE TIME: 24 mins
TOTAL TIME: 33 mins
YIELD: Serves 6 (we got 4)

3 (6-in.) whole-wheat pitas
Cooking spray
2 1/2 tablespoons extra-virgin olive oil, divided (used 2 TBSP, where was the division supposed to be)
2 tablespoons red wine vinegar
1/4 teaspoon black pepper
4 cups shredded romaine lettuce
1 cup grape tomatoes, halved lengthwise
1 cup chopped English cucumber (used a regular one)
10 pitted kalamata olives, halved lengthwise (Didn't use)
8 ounces skinless, boneless rotisserie chicken breast, shredded (about 2 cups)
3 ounces part-skim mozzarella cheese, shredded (about 3/4 cup)
2 ounces feta cheese, crumbled (about 1/2 cup) (used reduced fat)
2 tablespoons coarsely chopped fresh oregano

Preheat oven to 400°F.

Split each pita in half horizontally into rounds. Coat cut sides of pitas with cooking spray. Cut each pita half into 8 wedges. (It was actually easier to cut into quarters, then cut horizontally and then cut two more times to get the 8 wedges). Arrange half of wedges, cut side up, on a baking sheet lined with foil. Bake at 400 for 8 minutes or until browned; remove from pan. Repeat procedure with remaining wedges. Cool 10 minutes.

Combine oil, vinegar, and pepper in a medium bowl, stirring with a whisk. Add lettuce, tomatoes, cucumber, and olives; toss to coat.

Arrange all pita chips on foil-lined baking sheet so they overlap. Top with chicken, mozzarella, and feta. Bake at 400°F for 3 minutes or until cheese melts. Top with lettuce mixture and oregano. 

Nutritional Information (from CL with no substitutions/6 servings)
Calories: 343; Fat: 13.8 g; Sat fat: 4.5 g; Mono fat: 6.7 g; Poly fat: 1 g; Protein: 22 g; Carbohydrate: 35 g; Fiber: 4 g; Cholesterol: 51 mg; Iron: 3 mg; Sodium: 553 mg; Calcium: 219 mg; Sugars: 3 g

13 Smart Points (my additions/subtractions at 4 servings)

Cooking Light, December 2016

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