Chicken, Spinach and Pear Pitas Topped With Goat Cheese

Excerpted from Diabetic Living Editors

24 g Carb

SERVINGS 6 (1 pita half each)

START TO FINISH 30 minutes

12 ounces skinless, boneless chicken breast halves

1 tablespoon balsamic vinegar

3 whole wheat pita bread rounds, halved crosswise

1/4 cup light mayonnaise

1 ounce soft goat cheese (chevre)

1 tablespoon fat-free milk

1 teaspoon balsamic vinegar

1 green onion, thinly sliced

1 1/2 cups fresh spinach leaves

1 small pear or apple, cored and thinly sliced

1. Brush chicken on both sides with some of the 1 tablespoon balsamic vinegar; set aside. Grill chicken on the rack of an uncovered grill directly over medium coals. Grill 12 to 15 minutes or until chicken is no longer pink (170°F), turning once and brushing with the remainder of the 1 tablespoon vinegar halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on the grill rack over heat. Cover and grill as above.) Cut each chicken breast half into 1/2-inch-thick slices.

2. Meanwhile, wrap pita bread rounds in foil. Place on the grill rack directly over medium coals. Grill about 8 minutes or until bread is warm, turning once halfway through grilling.

3. For sauce: In a small bowl, use a fork to stir together mayonnaise, goat cheese, milk, and the 1 teaspoon balsamic vinegar. Stir in green onion.

4. To assemble, arrange spinach, pear slices, and chicken in pita bread halves. Spoon about 1 tablespoon sauce into each pita.

NUTRITION FACTS PER SERVING: 216 cal., 6 g total fat (2 g sat. fat), 39 mg chol., 293 mg sodium, 24 g carb., 3 g fiber, 18 g pro. Exchanges: 1.5 starch, 2 lean meat. Carb choices: 1.5.

Reprinted by permission of the publisher from AARP Diabetic Living Quick and Easy Meals, by Diabetic Living Editors. Copyright © 2011 by John Wiley & Sons, Inc.

AARP Ebook recipe: http://bookstore.aarp.org/WileyCDA/AarpTitle/AARP-Diabetic-Living-Quick-and-Easy-Meals.productCd-1118246640.html

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