Name: Chicken Caesar Pitas
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 tablespoon paprika; 1/4 teaspoon cayenne; 1/4 teaspoon onion powder; 1/4 teaspoon garlic powder; 1/2 teaspoon black pepper; 1/4 teaspoon Italian seasoning; 2 skinless chicken breasts (butterflied*); 10 ounce bag romaine lettuce; 1/4 cup low fat Caesar dressing; 4 pieces of pita bread (sliced in half)

Chicken Caesar Pitas

April 2, 2025 by Dinner Tonight

Do you always forget to plan weekend lunches like I do? These Chicken Caesar Pitas make quick lunch for busy weekends and are the perfect way to use up leftover chicken.

Chicken Caesar Pitas

Servings

4 servings

Servings

4 servings

Chicken Caesar Pitas

Servings

4 servings

Servings

4 servings

Ingredients

1 tablespoon olive oil
1 tablespoon paprika
1/4 teaspoon cayenne
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon Italian seasoning
2 skinless chicken breasts butterflied*
10 ounce bag romaine lettuce
1/4 cup low fat Caesar dressing
4 pieces of pita bread sliced in half

Servings: servings

Units:

Instructions

Mix dry ingredients together. Season both sides of each chicken breast.
Heat olive oil in skillet. Place the chicken into the hot skillet cooking about 6-8 minutes on each side until the internal temperature reaches 165 degrees F. Let cool and slice or chop into bite-sized pieces.
In a large bowl, mix lettuce, Caesar dressing, and chicken together.
Heat pita bread in microwave for about 10 seconds. Fill with salad mixture.
This is the perfect recipe for using up leftover grilled chicken. If using leftovers, use spices to taste.
Serve with grapes or any fresh fruit.*

Recipe Notes

*Fresh fruit not included in nutritional analysis.

Southwest Chicken Salad

March 27, 2025 by Dinner Tonight

No more boring lunches! This Southwest Chicken Salad is an easy and flavor packed recipe to meal prep for a week of nutritious lunches for your family. Serve as is or wrap in whole wheat tortillas for some added carbohydrates and whole grains. Enjoy!

Southwest Chicken Salad

Servings

6 servings

Servings

6 servings

Southwest Chicken Salad

Servings

6 servings

Servings

6 servings

Ingredients

12 ounces drained canned chicken in water skinless, chopped (24 ounces undrained)
8 ounces low sodium black beans drained and rinsed
8 ounces canned corn unsalted, drained
1/2 cup cherry tomatoes quartered
1/2 medium red onion chopped
1/4 cup bacon bits
1/4 cup cilantro leaves chopped
1 1/4 cup nonfat plain Greek yogurt
1/4 teaspoon garlic powder
1/2 teaspoon cumin
1/2 chili powder
Juice of 1 lime
6 cups chopped romaine lettuce

Servings: servings

Units:

Instructions

In a large bowl combine the chopped chicken, beans, corn, tomatoes, red onions, bacon bits, and cilantro.
In a small bowl combine the greek yogurt, garlic powder, cumin, chili powder, and lime juice.
Add the greek yogurt mixture to the chicken mixture and toss until evenly combined.
Serve 1 cup of chicken salad with 1 cup of chopped romaine lettuce.

Recipe Notes

Southwest Chicken Salad Nutrition Facts Serving size 1 cup (256g) 6 Amount per serving Calories 220 % Daily Value Total Fat 5 g 6 % Saturated Fat 1 g 5 % Trans Fat 0 g Cholesterol 50 mg 17 % Sodium 320 mg 14 % Total Carbohydrate 20 g 7 % Dietary Fiber 4 g 14 % Total Sugars 4 g Added Sugars 0 g 0 % Protein 26 g Vitamin D 0 mcg 0 % Calcium 100 mg 8 % Iron 2.2 mg 10 % Potassium 510 mg 10 % %

Fiesta Cucumber Salad

March 17, 2025 by Dinner Tonight

Looking for a refreshing, healthy side dish that’s bursting with flavor? Try Fiesta Cucumber Salad!, packed with crisp cucumbers, colorful veggies, pineapple, and a zesty dressing, it’s the perfect addition to your next meal.

Fiesta Cucumber Salad

Servings

4 1/2 cup servings

Servings

4 1/2 cup servings

Fiesta Cucumber Salad

Servings

4 1/2 cup servings

Servings

4 1/2 cup servings

Ingredients

4 tablespoons Greek yogurt
2 tablespoons cotija cheese
1 lime zest and juice
1/2 teaspoon chili powder
1/4 teaspoon cumin
1 clove garlic minced
1/4 teaspoon salt
2 medium English cucumbers sliced thin
1 cup frozen pineapple thawed and diced
1 cup frozen corn thawed
1/4 cup cilantro chopped
1/2 cup red onion sliced thin

Servings: 1/2 cup servings

Units:

Instructions

Wash hands and clean the cooking area.
In a bowl combine Greek yogurt, cotija cheese, lime zest and juice, chili powder, cumin, garlic, and salt. Whisk together until smooth.
Add cucumbers, pineapple, corn, cilantro, and red onion to bowl with dressing mixture. Stir until well combined.
Store in the refrigerator and serve cold.

Recipe Notes

Quinoa and Chickpea Tabbouleh

March 12, 2025 by Dinner Tonight

Spring is in the air, and it is a great time to enjoy the fresh tastes of the season. Try this delicious dish packed with fresh vegetables and whole grains.

Quinoa and Chickpea Tabbouleh

Servings

6 1 cup servings

Servings

6 1 cup servings

Quinoa and Chickpea Tabbouleh

Servings

6 1 cup servings

Servings

6 1 cup servings

Ingredients

3 cups quinoa cooked
1 cup chickpeas canned
3 medium Roma tomatoes
1 cup cucumber peeled and chopped
1 cup carrots shredded
1/2 cup green onion chopped
1/4 cup parsley chopped
10 mint leaves chopped
1/4 cup lime juice
2 Tablespoons olive oil
1 teaspoon minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper

Servings: 1 cup servings

Units:

Instructions

Wash your hands and clean your preparation area.
Prepare the quinoa according to package directions.
Drain and rinse chickpeas and then chop and set aside.
Wash all fresh produce and herbs. Finely chop the vegetables and herbs and mix in a large bowl with chickpeas and quinoa.
In a small bowl, mix the lime juice, olive oil, garlic, cumin, salt, and pepper. Then pour the dressing mixture over the tabbouleh mixture and stir until well mixed.
For a more flavorful dish, refrigerate 30-60 minutes before serving.

Recipe Notes

Zesty Veggie Flatbread

March 7, 2025 by Dinner Tonight

Craving something fresh and flavorful? Try our zesty veggie flatbread, loaded with vibrant vegetables! Perfect for a quick lunch or a light dinner, it’s a delightful way to enjoy your greens.

Zesty Veggie Flatbread

Servings

2 servings

Servings

2 servings

Zesty Veggie Flatbread

Servings

2 servings

Servings

2 servings

Ingredients

2 servings Homemade Pesto
1/4 cup roasted red peppers
1/2 cup cherry tomatoes halved
1/4 cup red onion chopped
1/2 cup Asparagus spears sliced on bias (about 4 spears)
1/2 cup carrots sliced in rounds
1/4 cup mozzarella cheese shredded, low sodium
1 homemade or store bought flatbread
2 Tablespoons fresh basil for garnish

Servings: servings

Units:

Instructions

Preheat oven to 425 degrees and rinse all fresh vegetables under cool running water before preparing.
Prepare pesto according to recipe directions https://dinnertonight.tamu.edu/recipe/pesto/.
Prepare all toppings - roasted red peppers, cherry tomatoes, red onion, asparagus, carrots, mozzarella cheese and garnish
Lay flatbread on non stick baking sheet. Spread made pesto on flatbread leaving about ½ inch along the edge.
Layer the vegetable toppings on top of pesto on flatbread. Sprinkle half of mozzarella and save the rest for topping after baking.
Bake in the oven for 20 minutes until edges are brown and crispy and vegetables are softened but still have a little firmness to them.
Remove flatbread from the oven and sprinkle the remaining mozzarella cheese and basil leaves for garnish. Enjoy!

Recipe Notes

Chicken Caesar Pitas

Southwest Chicken Salad

Fiesta Cucumber Salad

Quinoa and Chickpea Tabbouleh

Zesty Veggie Flatbread

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