Menu Tracker: New items from Chipotle, Sbarro

More items from Muscle Maker Grill, Panda Express

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Muscle Maker Grill, a 65-unit chain catering to fitness enthusiasts, has introduced a line of five low-calorie items. Featured on the new Lighter Side menu are the Hollywood Salad, Champion Pasta, Mona Lisa Wrap, Penne Romano and Tucson.

The Hollywood salad is made with grilled chicken breast, turkey bacon, reduced-fat Cheddar cheese, tomatoes, onions, Muscle Maker Grill’s signature zero-carb sauce and romaine lettuce.

The Champion Pasta is chicken breast and turkey meatballs with reduced-fat mozzarella and marinara sauce over whole wheat penne pasta.

The Mona Lisa Wrap is a whole wheat wrap with grilled chicken breast, reduced-fat Cheddar cheese, romaine lettuce, tomatoes, onions and zero-carb sauce.

The Penne Romano has chicken breast, reduced fat vodka sauce and Parmesan cheese over whole wheat penne pasta.

The Tucson is grilled chicken breast and turkey bacon over brown rice with tomatoes, scallions and zero-carb sauce.

All items are $5.99 and are available systemwide as permanent additions to the menu of the Colonia, N.J-based brand.

Panda Express has introduced a new premium item available at all of its nearly 1,600 locations in celebration of Chinese New Year and in observation of Lent. The Tangy Jumbo Shrimp features batter-fried, extra-large shrimp, sugar snap peas and red bell peppers tossed in a new tangy Asian seafood sauce.

The item is available at the quick-service chain until March 31 with it's combination meals for an additional $1 on top of the regular meal price.

Sbarro has introduced a new low-calorie option at all of its 620 U.S. locations. The Skinny Slice is topped with roasted red and green bell peppers, portobello mushrooms, caramelized onions and sprinklings of mozzarella and Pecorino Romano cheeses. The item is 270 calories per slice, and the price varies by market.

The Melville, N.Y.-based chain has yet to determine whether the slice will be a permanent addition to the menu.

Contact Bret Thorn at bret.thorn@penton.com.
Follow him on Twitter: @foodwriterdiary