DIJON CHICKEN POCKET
(Makes 1 serving)
2 oz. Cooked Chicken Breast, shredded
(see Make-Ahead Recipes, pg. 78)
2 Tbsp. plain nonfat Greek yogurt
2 tsp. Dijon mustard
1 tsp. chopped raw pecans
1 (6½-inch) whole wheat pita, cut in half to make pockets
Fresh parsley sprig, chopped
(for garnish; optional)
• Combine Cooked Chicken Breast, yogurt, mustard, and pecans
in a small bowl; mix well.
• Fill both pita halves evenly with chicken mixture.
• Garnish with parsley if desired.
1,600-calorie modification: Increase Cooked Chicken Breast to 5 oz.
and pecans to 5 tsp.

Sweet Potato and Quinoa Salad

water
medium sweet potato, peeled, diced
½ cup Cooked Quinoa
(see Make-Ahead Recipes, pg. 74)
¼ medium red bell pepper, diced
1 Tbsp. chopped raw cashews
2 Tbsp. Citrus Vinaigrette
(see Make-Ahead Recipes, pg. 71)


• Fill bottom of steamer with 2 inches of water; bring to a boil
over high heat. Place sweet potato in top of steamer; steam
for 5 to 7 minutes, or until fork-tender.
• Combine cooked sweet potato, Cooked Quinoa, bell pepper,
and cashews in a medium serving bowl.
• Drizzle with Citrus Vinaigrette; toss gently to blend.
Serve immediately.