Tonight I made southwestern chicken pileups from my Biggest Loser Cookbook. Over the past three years or so that I've had this cookbook, I've made quite a few recipes and they've all either been excellent or very good - definitely recommend the cookbook to everyone! Anyway, back to dinner. This was the first time I'd made these. They were basically mexican pizzas. So good! Kevin and I both loved them. Carson ate some plain chicken and other random things - I didn't think this was the greatest meal for him to try to eat. They're messy, but I think its fun to eat messy food every once in a while. These are very filling, too. The recipe says one of these is a serving - well its a big serving! Half of one would have been perfect - I ate 3/4 of it and was absolutely stuffed and couldn't eat the 4th piece. I should have stopped at the half-way point. Next time I'll know. The beans, onions, pita were organic - the rest conventional.
I'll update later on with a picture.
Southwestern Chicken Pileups
Makes 1 serving
1 teaspoon salt-free Mexican or Southwest seasoning
1/4 teaspoon garlic powder
1 small boneless, skinless chicken breast, trimmed of visible fat (I just used some of the grilled tenderloins I prepped ahead on Sunday)
1 whole wheat pita
2 Tablespoons hummus, preferably red-pepper flavor (I just used regular hummus that is made fresh daily from one of my fav. middle eastern restaurants)
2 Tablespoons no salt added canned black beans, drained and rinsed
Several red onion strips (I used yellow onion)
Several red bell pepper strips (I didn't have any)
2 Tablespoons chopped tomato (I just used some salsa)
2 Tablespoons chopped fresh cilantro (didn't have any)
2 Tablespoons finely shredded Cabot 75% Light Cheddar Cheese (I've looked for this so many times and can never find it - I just used 2% Cheddar Cheese)
4 teaspoons guacamole or fat free sour cream
Preheat the oven to 450 degrees. Preheat a grill pan to high heat.
Sprinkle the seasoning and garlic powder over the chicken. Place on the grill pan. Reduce the heat to medium. Grill for 3-5 minutes per side, or until no longer pink and the juices run clear. Transfer to a cutting board and let stand 5 minutes. Chop the chicken into bite-sized pieces. Set aside.
Meanwhile, place a pita on the grill. Cook for 1-2 minutes per side, or until lightly toasted. (I didn't do this, it crisped up nicely even skipping this.) Place the pita on a nonstick baking sheet. Spread with hummus. Top evenly in layers with the beans, chicken, onion, pepper, tomato, cilantro, and cheese.
Bake for 6-8 minutes, or until the cheese is melted. Let stand for 5 minutes. Transfer to a serving plate. Slice into 4 wedges. Top each wedge with guacamole or sour cream, if desired.