- 1/2 cup BBQ Sauce (Russian River Fine Foods Smokey BBQ Sauce), divided
- 1 red bell pepper, thinly sliced
- 1/2 red onion, thinly sliced
- 1 clove garlic, minced
- 4 ounces boneless, skinless chicken breast, very thinly sliced crosswise
- 5 whole wheat pita bread (Middle East Baking Company Carb Watch Whole Wheat Pita Bread)
- 5 slices provolone cheese (Marin Cheese Company Provolone Slices)
- Freshly ground pepper, to taste
Preparation - Preheat oven to 500°F.
- Place bell pepper, onion, garlic, and 2 Tbs. of the BBQ sauce in a large nonstick skillet over medium heat and cook, stirring often, until the vegetables begin to soften, about 5 minutes. Add chicken and cook another 5 minutes, stirring often, until the vegetables are tender and the chicken is cooked through. Season with pepper.
- Place pitas on a baking sheet and top each with an equal portion of the remaining BBQ sauce, and the chicken and vegetable mixture. Top each pita with a slice of cheese. Bake until the cheese melts and turns golden, 10 to 12 minutes.
Spinach Salad: - 3 cups baby spinach, rinsed
- 1/3 cup dried, unsweetened cranberries
- 1/3 cup walnuts, chopped
- 1/4 cup honey
- 1/4 cup white-wine vinegar
- 1/4 cup apple cider vinegar
- 1/4 vegetable oil
- salt & pepper, to taste
Preparation - Mix wet ingredients well.
- Pour dressing on spinach and top with cranberries and walnuts.
Pan-Grilled Chicken - 1 large chicken breast (Petaluma Poultry Rocky Organic Chicken), divided in two - lengthwise
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. garlic powder
- 1/4 tsp. Italian seasoning
- 1 Tbs. balsamic vinegar
- 1 Tbs. olive oil
Preparation - Pound chicken thin, so that the breast halves are doubled in size.
- Heat oil in a pan.
- Mix seasoning together and sprinkle on both sides of the meat. Drizzle the balsamic on only one side of the chicken.
- Add chicken to pan and and cook until no longer pink the in center, approximately 4 minutes on each side.
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