• 1 Tbs. olive oil
• 2 tsp. garlic cloves, coarsely chopped
• 4 boneless chicken breasts
• 1 cup red onion, thinly sliced
• 3 Tbs. balsamic or red wine vinegar
• 3 cups fresh spinach leaves
• 4 pita bread loaves, warm
• 1/3 cup feta cheese, crumbled

Heat oil in a heavy nonstick skillet over medium high heat. Stir in garlic and salt and pepper to taste. Add chicken and onion.

Cook 3-5 minutes per side, until chicken is golden brown. Add vinegar. Gradually add spinach and cook 3-4 minutes until spinach is wilted. Place warm pitas on individual plates. Spoon a mound of spinach on each pita and top with chicken breast. Sprinkle with crumbled feta cheese and serve.

Per serving: calories 491, fat 9.7g, 18% calories from fat, cholesterol 117mg, protein 55.2g, carbohydrates 45.7g, fiber 7.7g, sugar 6.3g, sodium 756mg, diet points 9.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.6, Fruit: 0.0, Bread: 2.0, Lean meat: 0.2, Fat: 1.1, Sugar: 0.0, Very lean meat protein: 5.5

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The recommended wines are: Fumé Blanc, White Zinfandel, or Chenin Blanc.