Southwest Chicken Pileup Recipes

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SOUTHWEST CHICKEN PILEUP



Southwest Chicken Pileup image

Chicken and veggies on top of a pita. I saw this recipe on the Biggest Loser Workout #2 video. This recipe can also be made vegetarian by skipping the chicken and sauteing the bean in the Mexican seasoning and garlic powder for a few minutes.

Provided by Sharbysyd

Categories     Lunch/Snacks

Time 30m

Yield 1 pita, 1 serving(s)

Number Of Ingredients 12

1 teaspoon Mexican seasoning or 1 teaspoon southwest seasoning
1/4 teaspoon garlic powder
1 small boneless chicken breast
1 whole wheat pita bread
2 tablespoons hummus, preferably red pepper flavor
2 tablespoons canned black beans, drained
3 red onion strips
3 slices red bell peppers
2 tablespoons chopped tomatoes
2 tablespoons chopped fresh cilantro leaves
2 tablespoons finely shredded light cheddar cheese
4 teaspoons guacamole or 4 teaspoons fat free sour cream

Steps:

  • Preheat the oven to 450*.
  • Sprinkle the seasoning and garlic powder over the chicken and grill the chicken on high heat until it's no longer pink - about 3-5 min per side. Transfer to cutting board. Let sit 5 min and chop into bite sized pieces.
  • Take pita and grill 1-2 min each side until toasted then remove and put on a baking sheet.
  • Spread hummus on pita and then layer with beans, chicken, onion, red pepper, tomato, cilantro and cheese.
  • Bake 6-8 min until cheese is melted, let stand 5 minutes. Top with guacamole or sour cream.
  • Slice in wedges and serve.

SLOW-COOKED SOUTHWEST CHICKEN



Slow-Cooked Southwest Chicken image

This dish needs just 15 minutes of prep, so you'll be out of the kitchen in no time. The delicious low-fat chicken gets even better with a garnish of reduced-fat sour cream and fresh cilantro. -Brandi Castillo, Santa Maria, California

Provided by Taste of Home

Categories     Dinner

Time 3h15m

Yield 6 servings.

Number Of Ingredients 11

2 cans (15 ounces each) black beans, rinsed and drained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
1/2 pound boneless skinless chicken breast
1 jar (8 ounces) chunky salsa
1 cup frozen corn
1 tablespoon dried parsley flakes
1 teaspoon ground cumin
1/4 teaspoon pepper
3 cups hot cooked rice
Optional: Lime wedges and fresh cilantro leaves

Steps:

  • In a 2- or 3-qt. slow cooker, combine the beans, broth, tomatoes, chicken, salsa, corn and seasonings. Cover and cook on low 3-4 hours or until a thermometer inserted in chicken reads 165°., Shred chicken with 2 forks and return to slow cooker; heat through. Serve over rice. If desired, serve with lime wedges and fresh cilantro. Freeze option: After shredding chicken, freeze cooled mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

Nutrition Facts : Calories 320 calories, Fat 1g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 873mg sodium, Carbohydrate 56g carbohydrate (7g sugars, Fiber 8g fiber), Protein 19g protein.

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