per serving: 418 calories; 40 grams protein; 8 grams total fat; 9 grams fiber; 2 grams saturated fat; 47 grams carbohydrates; 76 mgs cholesterol; 415 mgs sodium; 10 WW points plus

Quick

Chicken Salad Pita Pockets

Ingredients

4 boneless, skinless chicken breasts

1 cup Greek yogurt

2 tablespoons lemon juice

1/2 teaspoon ground cumin

1/4 teaspoon crushed red pepper flakes

1 red bell pepper cored, seeded and chopped

1/2 red onion diced

1 15-ounce can garbanzo beans rinsed and drained

4 whole wheat pita breadss cut in half

1/2 head bibb lettuce leaves separated

1 tomato sliced

2 tablespoons olive oil

coarse salt and freshly ground pepper, to taste

Instructions

Preheat oven to 350 degrees.
[1]
Drizzle the chicken breasts with olive oil and season with salt and pepper. Place in a greased baking pan and cook for 1215 minutes or until cooked through. Let cool and cut into cubes.
[2]
Combine the yogurt, lemon juice, cumin and red pepper flakes in a small bowl; set aside. Combine chicken cubes, bell pepper, onion and garbanzo beans in a large bowl.
[3]
Add yogurt mixture to chicken mixture; toss gently to coat. Line each pita half with 1 lettuce leaf and 1 tomato slice; add 1/2 cup chicken mixture to each pita half and serve.

Baked Sweet Potato Chips

Ingredients

2 medium sweet potatoes scrubbed and sliced 1/8 inch thick

2 tablespoons canola oil

1/4 teaspoon garlic salt

1/4 teaspoon black pepper

Instructions

Preheat oven to 450 degrees.
[1]
Place the sliced potatoes in a large bowl. Sprinkle with oil, garlic salt and pepper and mix thoroughly.
[2]
Spread the potatoes in a single layer on a non-stick baking sheet and bake for 15-20 minutes or until nicely browned.