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:

1. Preheat oven at 400°F
2. Cut chicken into 1/2-inch strips. Season evenly with salt, pepper and paprika
3. Preheat a non-stick pan on medium heat, lightly coat with spray and add the seasoned chicken
4. Sauté until lightly browned all over and cooked all the way through, stirring occasionally
5. Remove from the pan. Set aside.
6. Lightly coat a baking sheet with spray and place tortilla on the tray
7. Spread the pesto evenly around the tortilla, leaving the outside inch free for the “crust.”
8. 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.
9. 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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