EATING
Crispy chicken and broccoli pizzas
Crispy chicken and broccoli pizzas
Ingredients
| 6 ounces | chicken tenders, cut into 3/4-inch pieces |
| 1 tablespoon | fresh rosemary, chopped |
| 2 teaspoons | olive oil |
| 1 | garlic clove, minced |
| 4 (6-inch) | whole-wheat reduced-carbohydrate tortillas (Mission Carb Balance) |
| 4 tablespoons | fat-free ricotta cheese |
| 2 cups | frozen broccoli florets, thawed and patted dry |
| 4 tablespoons | shredded reduced-fat four-cheese Italian blend |
Directions
Place the rack on the lower third rung of the oven. Preheat oven to 450°F. Spray a large baking sheet with cooking spray.
Toss chicken, rosemary, oil, and garlic in a large bowl until well coated.
Spray a medium nonstick skillet with cooking spray and set over medium-high heat. Add chicken and cook until browned, about 5 minutes.
Meanwhile, place tortillas on the baking sheet. Spread 1 tablespoon of ricotta evenly over each tortilla. Top each evenly with a 1/4 of the chicken, 1/4 of the broccoli, and 1 tablespoon cheese blend.
Bake until the filling is hot and the cheese is melted and bubbly, 12 – 15 minutes. Serve immediately.
4
Servings
15 minutes
Prep Time
20 minutes
Cook Time
Nutrition facts
| Serving Size | 1 pizza |
| Calories | 250 |
| Fat | 12 g |
| Sat Fat | 3.5 g |
| Trans Fat | 0 g |
| Cholesterol | 20 mg |
| Sodium | 470 mg |
| Carbohydrate | 22 g |
| Fiber | 11 g |
| Protein | 14 g |
