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Chicken Fajita Pizza Recipe

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“This recipe has always been a hit! Even my kids like it—and it’s such a great way to sneak in extra vegetables.” —Carrie Shaub, Mount Joy, Pennsylvania

This recipe is:

Healthy

Quick

Diabetic Friendly

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Chicken Fajita Pizza Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

20 10 30

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 (8 ounces) shredded reduced-fat Mexican cheese blend
1 tablespoon minced fresh cilantro
Sour cream and additional salsa, optional

Directions

Unroll dough 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 8-10 minutes or until edges are lightly browned.
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.
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.
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. Yield: 6 servings.

Nutritional Facts 1 piece (calculated without optional ingredients) equals 351 calories, 12 g fat (4 g saturated fat), 48 mg cholesterol, 767 mg sodium, 38 g carbohydrate, 2 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1/2 fat.

Originally published as Chicken Fajita Pizza in Healthy Cooking February/March 2011, p49

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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