I have eaten this every day for lunch for the past week, it’s so yummy! This is a low calorie meal and is the perfect portion size leaving you satisfied and full, plus its so easy to whip up.
2oz Shredded Chicken
Chopped Veggies (I do peppers, cucumbers, spinach, celery…whatever I have on hand. I also like to add a few halved grapes)
1/2 T Mayo with Olive Oil
1/2 T Low Fat Sour Cream
1/2 Whole Wheat Pita (read about these HERE)
*I always have shredded chicken in my fridge. Usually on Sunday or Monday I cook a crockpot full of chicken. I put in 5 or 6 frozen chicken breasts, sprinkle some lemon pepper on, then let cook on low all day. I shred it and let it soak in it’s juice for another hour, then I put it in a tupperware and it lasts me all week. (I use it in casseroles, salads, sandwiches, pizzas, etc.)
Preheat oven to 350 deg. Coat your pita with a little olive oil, then sprinkle salt on the top (sea salt tastes best). When oven is ready, put in your pita directly on the rack and let cook about 8 minutes or until brown and crispy. Take your 2oz of chicken and add your mayo and sour cream. Mix well. Add your veggies next. I just add however much I think it needs. Obviously, if you’re doing a lot of veggies, you only need a little of each. Serve next to or on your pita and enjoy!
For more healthy recipes and tips visit my 7-day meal plan HERE.