- make this recipe
- user reviews (0)
-
Nonstick cooking spray
-
10
sheets frozen phyllo dough (14 x 9-inch rectangles), thawed
-
1
cup 2-inch pieces green onion (1 bunch)
-
2
tablespoons olive oil
-
12
ounces refrigerated grilled chicken breast strips (3 cups)
-
1
6 ounce package fresh baby spinach
-
3/4
cup cherry tomatoes, halved or quartered (optional)
-
1
tablespoon snipped fresh tarragon
-
1/4
teaspoon freshly ground black pepper
-
1/4
cup bottled balsamic vinaigrette
1. Preheat oven to 425 degree F. Lightly coat a 15x10x1-inch baking pan with nonstick cooking spray; set aside. Roll the stack of phyllo sheets into a cylinder shape. With a sharp knife cut phyllo roll crosswise into 1/4- to 1/2-inch strips. Gently separate phyllo into strips and spread evenly in the prepared baking pan. Coat phyllo generously with additional nonstick cooking spray. Bake, uncovered, for 8 to 10 minutes or until phyllo strips are golden brown.
2. Meanwhile, in a 12-inch skillet cook the green onion in olive oil over medium-high heat for 1 minute or until just tender. Add chicken; cook and stir until heated through. Remove skillet from heat. Add spinach; cherry tomatoes, if using; tarragon; and pepper. Toss to combine.
3. Divide phyllo among 6 serving bowls. Spoon spinach mixture over phyllo. Drizzle with balsamic vinaigrette. Serve immediately. Makes 6 servings.
- Servings Per Recipe 6,
- Calories 197,
- Protein (gm) 14,
- Carbohydrate (gm) 14,
- Fat, total (gm) 10,
- Cholesterol (mg) 40,
- Saturated fat (gm) 2,
- Monosaturated fat (gm) 4,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 1,
- Vitamin A (IU) 2770,
- Vitamin C (mg) 11,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 81,
- Sodium (mg) 760,
- Potassium (mg) 221,
- Calcium (DV %) 40,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
