Preparation time: 30 minutes Ingredients 4 ounces raw chicken breast, sliced into small-sized chunks 1/4 cup fat-free Italian dressing 1/4 cup white onion 1/4 cup green pepper 10 grape tomatoes 1 piece 6-inch whole-wheat pita 2 tablespoons hummus Preparation Put the chicken chunks in a bowl.
Add the Italian dressing and toss to coat well.
Transfer the bowl in the fridge and let marinate for at least 30 minutes or overnight.
Slice white onion and green pepper and into chunks. Wash and clean the cherry tomatoes.
Alternate the green pepper, cherry tomatoes, white onion, and marinated chicken on skewers and grill until the chicken is cooked. When the kebabs are grilled, grill the pita until toasted. Brush the toasted pita with 2 tablespoons hummus.
Serve the kebab with the pita.
Walnut-Rosemary Crusted Salmon Preparation time: 30 minutes Ingredients (for four servings) 2 teaspoons Dijon mustard 1 minced clove garlic ¼ teaspoon lemon zest 1 teaspoon lemon juice 1 teaspoon chopped fresh rosemary ½ teaspoon honey ½ teaspoon salt ¼ teaspoon crushed red pepper 3 tablespoons panko breadcrumbs 3 tablespoons finely chopped walnuts 1 teaspoon extra-virgin olive oil 1 (1 pound) fresh or frozen skinless salmon fillet Olive oil cooking spray Preparation Preheat oven to 425°F.
Line a large rimmed baking sheet with parchment paper.
Combine garlic, mustard, lemon juice, lemon zest, honey, rosemary, salt. and crushed red pepper in a small bowl.
Combine oil, panko. and walnuts in another small bowl.
Place salmon on the prepared baking sheet.
Spread the mustard mixture over the fish and sprinkle with the panko mixture, pressing to adhere.
Lightly coat with cooking spray.
Bake until the fish flakes easily with a fork, about 9 to 13 minutes, depending on thickness.
Greek Salad Nachos Preparation time: 14 minutes Ingredients (for six servings) ⅓ cup prepared hummus 2 tablespoons extra-virgin olive oil 1 tablespoon lemon juice ¼ teaspoon ground pepper 3 cups whole-grain pita chips 1 cup chopped romaine lettuce ½ cup quartered grape tomatoes ¼ cup crumbled feta cheese 2 tablespoons chopped Kalamata olives 2 tablespoons minced red onion 1 tablespoon minced fresh oregano Preparation Whisk hummus, oil, lemon juice and pepper in a small bowl.
Spread pita chips in one layer on a platter.
Drizzle ¾ of the hummus mixture over the chips.
Top with lettuce, feta, tomatoes, red onion and olives.
Dollop with the remaining.