Pesto Chicken Pizza

Pesto Chicken Pizza


This recipe is from the Precision Nutrition Cookbook GourmetNutrition.  


Our Friday night "thing" is to go out and get a pizza.  


Well, none of us wanted to go out that night, so I whipped this together in no time and it was a big hit.  No joke.  It's nice to be able to kill your craving and be satisfied without doing any damage at the same time.  I used my favorite jarred, store-bought pesto instead of making my own and I keep chicken breasts and tortillas on hand - always, so this took maybe 5 minutes for me to make one for each of us.  I hope you enjoy it as much as we did!

Pizza seems to have an almost primal draw, with people in all cultures eating some form of the dish. 

Of course, regardless of it's widespread appeal, pizza has never been known as a "healthy" offering, because of the fact that it's typically high in processed carbs and saturated fats.  With this dish, we've lightened it up by using our own homemade pesto, chicken, and a host of veggies - all on a whole wheat tortilla.   If you like pizza, you'll certainly come back for seconds of this thin-crusted alternative.

Ingredients:

  • 6 oz boneless, skinless chicken breasts
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • Olive Oil Cooking Spray
  • 1 whole wheat tortilla
  • 3 tbsp pesto
  • 1/4 cup broccoli florets (small, or broken apart)
  • 1/4 cup sundried tomato (thinly sliced)
  • 1/2 cup of asparagus cut into 1/2 inch pieces
  • 1/2 aged white cheddar

Instructions:

Place 4 whole chicken breasts onto a cooking sheet.  Season with olive oil, garlic powder (or fresh garlic), lemon juice, and salt and pepper.  Cook at 400 degrees for 30 minutes.  Let sit 5 - 10 minutes before shredding.

Lightly coat a baking sheet with spray and place the tortilla on a tray.  Spread the pesto base evenly around the shell leaving the outside inch free for crust (although I did not find this necessary).  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 the cheese is melted and shell is lightly toasted (about 10 minuntes). Serves 1 large or 2 small.

Nutritional Information:

(per serving)                               large                  small

Calories (kcal)                            658.4                 329.2

 Fat (g)                                       20.8                   10.4

     Saturated (g)                           4.9                     2.4

     Monosaturated (g)                  11.1                     5.5

     Polyunsaturated (g)                  1.2                     0.6

        Omega-3 (g)                         0.7                     0.3

        Omega-6 (g)                         1.1                     0.6

 Carbohydrate (g)                        50.9                    25.5

        fiber (g)                              15.9                      8.0

        sugars (g)                             7.4                      3.7

 Protein                                       67.0                     35.5