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Southwestern Chicken Pile-Up
1 teaspoon salt-free Southwest seasoning
1/4 teaspoon garlic powder
1 small (1/4-pound) boneless,
skinless chicken breast,
trimmed of visible fat
1 whole-wheat pita (6 1/2" diameter)
2 tablespoons hummus, preferably red-pepper flavor
2 tablespoons no-salt-added canned black beans, drained
Several red onion strips
Several red bell pepper strips
2 tablespoons chopped tomato
2 tablespoons chopped fresh cilantro leaves
2 tablespoons finely shredded Cabot 75% Light Cheddar Cheese
4 teaspoons guacamole or fat-free sour cream (optional)
Preheat the oven to 450°F. Preheat a grill to high heat.
Sprinkle the seasoning and garlic powder evenly over the chicken. Place the chicken on
the grill rack. Reduce the heat to medium. (If it is not possible to reduce the heat, cook
the chicken away from direct heat.) Grill for 3 to 5 minutes per side, or until no longer
pink and the juices run clear. Transfer to a cutting board and let stand for 5 minutes.
Chop the chicken into bite-sized pieces. Set aside.
Meanwhile, place the pita on the grill rack. Cook for 1 to 2 minutes per side, or until
lightly toasted. Place the pita on a nonstick baking sheet. Spread evenly with the
hummus. Top evenly in layers with the beans, the reserved chicken, onion, red pepper,
tomato, cilantro, and cheese.
Bake for 6 to 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 a teaspoon of guacamole or
sour cream, if desired.
Makes 1 Serving
Per serving: 356 calories, 38 g protein, 38 g carbohydrates, 6 g fat (1 g saturated), 68 mg
cholesterol, 8 g fiber, 489 mg sodium