4 oz chicken cutlet
Nonstick cooking spray
2 oz Roasted Red Pepper (chopped)
1/3 cup No-Salt-added Garbanzo Beans (rinsed and drained)
2 tbsp Red Onion (finely chopped)
4 Pitted Kalamata Olives (coarsely chopped)
1 tbsp Fresh Basil (chopped)
2 tsp Extra Virgin Olive Oil
1 tsp Red Wine Vinegar
2 Romaine or Boston Lettuce Leaves


Heat a small nonstick skillet over medium heat. Coat both sides of the chicken with cooking spray and cook 4 minutes on each side, or until no longer pink in the center. Place on cutting board, let cool 2–3 minutes, and chop.
Meanwhile, combine the remaining ingredients, except the lettuce leaves, in a bowl.
To assemble, line each leaf with the chopped chicken and top with the red pepper mixture.

1 serving, 2 lettuce cups
Calories: 390, Total Fat: 17g, Saturated Fat: 2.5g, Trans Fat: 0g, Cholesterol: 85mg, Sodium: 440mg, Total Carbohydrate: 25g, Dietary Fiber: 5g, Total Sugars: 4g, Protein:31g, Potassium: 580mg, Phosphorus: 330mg
Quick & Easy 
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