PF Kitchen: Chicken Pesto Flatbread Pizza
Ingredients:
6 oz Boneless skinless Chicken breast
¼ tsp Salt
1⁄8 tsp Pepper
1⁄8 tsp Paprika
Olive oil cooking spray
Whole wheat tortilla
2-3 tbsp Pesto
¼ cup Broccoli florets (small)
¼ cup Sundried tomato (thin sliced)
½ cup Asparagus (cut into ½ inch pieces)
½ cup Aged white Cheddar
Directions:
Preheat oven at 400°F
Cut chicken into 1/2-inch strips. Season evenly with salt, pepper and paprika
Preheat a non-stick pan on medium heat, lightly coat with spray and add the seasoned chicken
Sauté until lightly browned all over and cooked all the way through, stirring occasionally
Remove from the pan. Set aside.
Lightly coat a baking sheet with spray and place tortilla on the tray
Spread the pesto evenly around the tortilla, leaving the outside inch free for the “crust.”
Combine all the other ingredients except for the cheese in a mixing bowl and toss until mixed together. Spread evenly on the tortilla, covering the pesto.
Top with the cheese and bake until cheese is melted and shell is lightly toasted (about 10 minutes).
Nutrition
Per serving (makes 2) – 329 calories, 33.5g protein, 25.5 carbs, 8g fiber, 3.7g sugar, 10.4g fat
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