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Leftover grilled steak, chunks of cooked salmon, or marinated tofu can be used instead of chicken in this simple recipe.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • Divide phyllo among 6 serving bowls. Spoon spinach mixture over phyllo. Drizzle with balsamic vinaigrette. Serve immediately. Makes 6 servings.

Nutrition Facts

197 calories; 10 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 40 mg cholesterol; 760 mg sodium. 221 mg potassium; 14 g carbohydrates; 1 g fiber; 1 g sugar; 14 g protein; 2770 IU vitamin a; 11 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 81 mcg folate; 0 mcg vitamin b12; 40 mg calcium; 2 mg iron;

Reviews

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