BBQ Chicken Pita Pizzas

We found this recipe in our "Eating for Life" cookbook and were instantly hooked!  This is a frequent weekend lunch in our house.

Ingredients (per person):
4 oz uncooked chicken breast
1 whole wheat pita pocket
2 Tbs. BBQ sauce
1/4 cup part-skim mozzarella cheese, shredded
1 thin slice red onion
2 tsp. fresh or 1/2 tsp. dried rosemary

Preheat your oven to 425.  Cook the chicken in a pan, cool slightly and chop OR chop into bite sized pieces before cooking.  Top each pita with the BBQ sauce, cheese, onion, chicken, rosemary and then just a little extra cheese on top.  Bake pizzas for 5-7 minutes or until warmed through.  Yum!

Black Bean and Corn Salad

This has become a standard in our lunch rotation.  It makes just the right amount to feed both of us for a week.  You could bulk it up with some quinoa, chicken, or even cheese and avocado if you wanted. 

Slightly adapted from Cooking Light. 

Salad:

1 teaspoon olive oil

2 teaspoons cumin seeds

2 garlic cloves, minced

2 cups corn kernels (fresh, drained canned or thawed frozen all OK) 

2 cans black beans, rinsed and drained

2 cups chopped seeded tomato

1 cup finely chopped Vidalia or other sweet onion

1 chopped red bell pepper

1 chopped green bell pepper

Dressing:

1/2 cup fresh lime juice (about 3 limes)

1 tablespoon chili powder

3 tablespoons olive oil

2 teaspoons salt

1 1/2 teaspoons ground cumin

2 teaspoons honey

3 garlic cloves, minced

2 jalapeño peppers, seeded and minced

1/3 cup chopped fresh cilantro

Heat the teaspoon of oil in a large skillet.  Add garlic and cumin seeds, and cook for about 1 minute, until garlic is fragrant, stirring constantly.  Add corn and black beans, stir to coat.  Cook over low heat for 3-5 minutes.  Remove from heat and cool. 

In a large bowl, combine tomato, onions and bell pepper.  Add cooled corn and bean mixture.  In a small bowl, whisk together dressing ingredients except cilantro.  Stir in cilantro and pour over salad.  Stir until dressing is evenly distributed.  Refrigerate for at least 30 minutes before serving. 

Makes 12 (1-cup) servings.