2010 Chicken Fajita Pizza

By boandozzy

1 slice equals 382 calories, 12 g fat (4 g saturated fat), 62 mg cholesterol, 807 mg sodium, 38 g carbohydrate, 2 g fiber, 30 g protein.

Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.

Originally published as Chicken Fajita Pizza in Healthy Cooking June/July 2009, p47

Ingredients

• 1 tube (13.8 ounces) refrigerated pizza crust
• 1 pound boneless skinless chicken breasts, cubed
• 3 teaspoons canola oil, divided
• 1 teaspoon fajita seasoning mix
• 1 medium sweet red pepper, julienned
• 1 medium green pepper, julienned
• 1 medium onion, halved and sliced
• 1 garlic clove, minced
• 1/2 cup salsa
• 1/4 teaspoon pepper
• 1-1/2 cups (6 ounces) shredded reduced-fat Mexican cheese blend
• 2 tablespoons minced fresh cilantro

Details

Servings 6
Preparation time 25mins
Cooking time 35mins
Adapted from tasteofhome.com

Preparation

Step 1

Unroll crust into a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray; flatten dough and build up edges slightly. Bake at 425° for 7-10 minutes or until golden brown.

Meanwhile, in a large nonstick skillet, saute chicken in 2 teaspoons oil until no longer pink. Sprinkle with seasoning mix; cook 30 seconds longer. Remove and keep warm.

In the same skillet, saute peppers and onion in remaining oil for 3 minutes. Add garlic; cook 1 minute longer or until vegetables are crisp-tender. Remove from the heat; stir in the salsa, pepper and reserved chicken.

Spoon chicken mixture over crust; sprinkle with cheese. Bake for 6-10 minutes or until cheese is melted. Sprinkle with cilantro. Yield: 6 servings.