|Grilled Chicken and Vegetable Pita Sandwiches
Serves 4 / Looking for a new way to dress up grilled chicken? This is it—a wonderfully balanced meal that both adults and kids enjoy. We often use traditional basil pesto with this, but it is also great with cilantro-based pesto and even artichoke pesto.
2 boneless, skinless chicken breast halves
1. Rinse chicken breasts and pat dry with a paper towel. Place in a zip-top plastic bag. Using a rolling pin or meat mallet, flatten chicken breast halves to 1/3-inch thickness. Cut each piece in half crosswise. Place back in plastic bag and add olive oil and garlic. Let marinate in refrigerator for at least 30 minutes.
PER SERVING: 385 cal, 36% fat cal, 16g fat, 3g sat fat, 32mg chol, 21g protein, 42g carb, 6g fiber, 501mg sodium