520 Fewer Calories
46 g Less Fat
2 (6-inch) multi-grain pita breads, halved horizontally
1/4 cup grated Parmesan cheese
1/4 cup reduced-fat creamy Caesar dressing
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1 (5-ounce) container baby romaine lettuce mix
1 cup grape tomatoes, halved
2 cups cook sliced chicken breast
Preheat the oven to 425°F. Place the pita halves on a small baking sheet and lightly spray with olive oil cooking spray. Sprinkle about 2 teaspoons of the Parmesan cheese onto each pita half. Bake until the edges are lightly browned and the cheese is melted slightly, about 7 minutes. Set aside.
Combine 1 tablespoon of the Parmesan cheese, the Caesar dressing, lemon juice, and mustard in a small bowl. Toss the lettuce mix and tomatoes with 2 tablespoons of the dressing in a large bowl. Top the pitas evenly with the salad mixture and arrange the chicken on top. Drizzle each with the remaining dressing, then sprinkle with the remaining Parmesan cheese.
Lightened Up recipe courtesy of the Deen Brothers and the Paula Deen Test Kitchen
Per Serving: 262 Cal; 28 g Protein; 6 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 24 g Carb; 4 g Fiber; 3 g Sugar; 104 mg Calcium; 2 mg Iron; 497 mg Sodium; 65 mg Cholesterol
Original Recipe by Paula Deen: Chicken Caesar Pita Pizza
Take It Lighter recipe courtesy of Bobby and Jamie Deen, and the Paula Deen Test Kitchen
Prep Time: 15 minutes
Cook Time: 7 minutes
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