Oh my! GETTINGSTARS, that sounds delicious! Will definitely have to try.
♥¸.•*¨)♥-:¦:- ♥~**♥~.•*´¨ )¸.•*¨) ♥ ♥¸.•*¨)♥-:¦:- ♥~**♥~.•*´¨ )¸.•*¨) ♥ **♥**** Sprinkle a little love in all you do!!!**♥**** .•*´¨ )♥ ¸.•*¨) ♥-:¦:- ♥¸.•*¨) ♥ ♥¸.•*¨) ♥ ♥¸.•*¨)♥-:¦:- ♥~**♥~.•*´¨ )¸.•*¨) ♥
We delight in the beauty of the butterfly, but rarely admit the changes it has gone through to achieve that beauty. ~Maya Angelou
You’re going to love our clean version of a stacked chicken sandwich, but what you’ll love even more is that one serving contains less than six grams of fat!
Makes 4. Hands-on time: 15 minutes. Total time: 20 minutes.
Here’s a quick and delicious recipe that can be served for lunch or dinner. The ingredients cook best on an indoor grill, but a regular pan will work just fine. The pitas are perfectly paired with our Napa Cabbage Slaw.
* 1 tbsp Dijon mustard * 1 tbsp nonfat Greek-style yogurt * 2 tsp agave nectar * 3/4 small red onion * 1/2 red bell pepper, cored and cut into 1/2-inch strips * 1/2 yellow bell pepper, cored and cut into 1/2-inch strips * 2 3-oz precooked chicken sausages, cut in half lengthwise * 2 whole-wheat pitas, cut in half * 4 cups arugula, loosely packed
INSTRUCTIONS: ONE: Prepare an indoor grill to medium-high.
TWO: In a small bowl, combine mustard, yogurt and agave. Store in refrigerator.
THREE: Cut onion into 8 wedges.
FOUR: Grill onion and peppers until softened and lightly charred, 4 to 5 minutes per side. Grill sausages until lightly charred and heated through, about 2 minutes per side. Grill pitas until warm, about 30 seconds per side.
FIVE: Spread mustard mixture into open pita halves. Cut sausages in half and arrange in pitas. Add peppers, onion and arugula, dividing evenly among pita halves. Serve warm.
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