Greek Chicken Pitas

Ingredients:

• Cooking spray
• 1 pound chicken breast tenders
• 1tsp Greek seasoning
• 1/2 cup hummus
• 4 (8inch) pita bread rounds
• 1 cup torn romain lettuce 
• 2 plum tomatoes, sliced
• 1 small cucumber, cut into strips
• 1/4 cup (2oz) crumbled basil- and tomato flavored feta cheese

Directions:

1. Coat large nonstick skillet with cooking spray; place over medium-high heat until hot. Sprinkle chicken with Greek seasoning; add to skillet. Cook chicken 6-8 min or until lightly browned, stirring occasionally. 
2. While chicken cooks, spread hummus evenly over pita rounds. Arrange chicken, lettuce, and remaining ingredients evenly on one half of each pita round. Fold pitas over filling; secure with wooden picks. 

{Feeds 4 people at 314 calories per serving}

Peach-Glazed Chicken

Ingredients:

• Cooking spray
• 1 tsp vegetable oil
• 1 pound chicken breast tenders
• 1/2 cup peach preserves
• 2 Tbsp balsamic vinegar
• 1 green onion, chopped
• 1/4 tsp pepper

Directions:

1. Coat a large nonstick skillet with cooking spray; add oil, and place over medium-high heat until hot. 
2. Add chicken, and sauté 5 min on each side or until done. Remove chicken; set aside, and keep warm.
3. Reduce heat to low; add preserves and remaining 3 ingredients. 
4. Cook, stirring constantly, until preserves melt and onion is tender. 
5. Spoon preserves mixture over chicken.

{Feeds 4 people at 238 calories per serving}

*Try serving with rice and Sweet & Sour Spinach Salad {fresh spinach, croutons, bacon bits, sweet & sour dressing}. 

Pan-Glazed Chicken with Basil

Ingredients:

• 4 (4oz) skinned, boned chicken breast halves
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 2 tsp olive oil
• 2 Tsp balsamic vinegar
• 1 Tsp honey
• 2 Tsp chopped fresh basil

Directions:

1. Sprinkle both sides of chicken with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat.
2. Add chicken; cook 5 min or until lightly browned. Turn chicken, and cook 6 min or until chicken is done. 
3. Stir in vinegar, honey, and basil, cook 1 additional minute.

{Feeds 4 people at 161 calories per serving}

*Serve with Broccoli Couscous.

Creamy Chicken-Spinach Soup

Ingredients:

• 1 (9oz) package refrigerated cheese tortellini
• 1 (14oz) chicken broth
• 2 (10oz) cream of chicken soup
• 1 (10oz) package frozen chopped spinach, thawed
• 1 (9oz) package frozen cooked diced chicken breast {I cooked 2 frozen chicken breasts and then cut them into cubes}
• 2 Cups fat-free milk
• 1/2 tsp dried thyme
• 1/4 tsp pepper

Directions:

1. Cook tortellini in a large pot according to package directions, using 1 can broth instead of water. 
2. Add soup and remaining ingredients, stirring well.
3. Bring to a boil; cover, reduce heat to medium, and cook until thoroughly heated.

{Feeds 6 people at 300 calories a serving}

*Serve with thick slices of whole wheat bread.