August 24, 2018
Pesto Chicken Pizza
Ingredients
Boneless skinless Chicken breast, 6 oz (170 g)
Salt, ¼ tsp
Pepper, 2 pinches
Olive oil cooking spray
Whole wheat tortilla
Pesto, 3 tbsp
Broccoli florets (small), ¼ cup
Sundried tomato (thin sliced), ¼ cup
Asparagus (cut into ½ inch pieces), ½ cup
Aged white Cheddar, ½ cup
Preparation Instructions
Season chicken with salt & pepper and then saute. Set aside. Preheat oven at 400°F. Lightly coat a baking sheet with spray and place the tortilla shell on the tray. Spread the pesto base evenly around the shell 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 covering the pesto. Top with the cheese and bake until cheese is melted and shell is lightly toasted (about 10 minutes).
Serving Size
1 large/2 small
Nutrition Information
Calories: 658/330
Carbohydrate: 51g/26g
Fat: 21g/10g
Protein: 67g/36g
Sugar: 7g/4g
Source: Precision Nutrition
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