Average Rating: 4.833333TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.Ingredients
- 1 package (13.8 ounces) refrigerated pizza crust
- 8 ounces boneless skinless chicken breasts, cut into thin strips
- 1 teaspoon canola oil, divided
- 1 medium onion, sliced
- 1 medium sweet red pepper, sliced
- 1 medium green pepper, sliced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 garlic clove, minced
- 1/4 cup chunky salsa
- 2 cups shredded reduced-fat Mexican cheese blend
- 1 tablespoon minced fresh cilantro
- Sour cream and additional salsa, optional
Instructions
- 1. Unroll dough into a 15x10x1-in. baking pan coated with cooking spray; flatten dough and build up edges slightly. Bake at 425° for 8-10 minutes or until edges are lightly browned.
- 2. Meanwhile, in a large nonstick skillet coated with cooking spray, cook chicken over medium heat in 1/2 teaspoon oil for 4-6 minutes or until no longer pink; remove and keep warm.
- 3. In the same pan, saute the onion, peppers, chili powder and cumin in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in salsa and chicken.
- 4. Sprinkle half of the cheese over prepared crust; top with chicken mixture and remaining cheese. Bake for 8-10 minutes or until crust is golden brown and cheese is melted. Sprinkle with cilantro. Serve with sour cream and additional salsa if desired.
Nutrition Facts
1 piece: 351 calories, 12g fat (4g saturated fat), 48mg cholesterol, 767mg sodium, 38g carbohydrate (7g sugars, 2g fiber), 25g protein.
Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1/2 fat.
