This week: Chicken Pita Pizzas
Preheat oven to 500°F.
Heat oil in a large nonstick skillet over medium heat. Add garlic, onion and bell pepper and cook, stirring often, until the peppers begin to soften. Add chicken and cook another 5 minutes, stirring often, until the chicken is cooked through. Remove from heat and add arugula and spinach. Stir mixture to lightly braise the leaves.
Place pitas on a baking sheet and top each with an equal portion of the chicken and vegetable mixture; sprinkle with cheese and pepper. Bake until the cheese melts and turns golden, 10 to 15 minutes.
Slice and serve warm.
Each pita pizza runs about 420 calories.
Note: Alternative to adding spinach and argula to chicken mixture is to lightly brush the pitas with olive oil and top with the spinach / argula before adding chicken mixture.
- 2 teaspoons extra-virgin olive oil
- 1 tablespoon minced garlic
- 1/2 cup finely chopped onion
- 1 cup fresh arugula
- 1 cup fresh baby spinach
- 1 red bell pepper, thinly sliced
- 8 ounces boneless, skinless chicken breast, very thinly sliced crosswise
- 4 6-1/2-inch whole-wheat pitas or eight 4-inch whole-wheat pitas
- 1 cup shredded provolone cheese
- Freshly ground pepper to taste
Preheat oven to 500°F.
Heat oil in a large nonstick skillet over medium heat. Add garlic, onion and bell pepper and cook, stirring often, until the peppers begin to soften. Add chicken and cook another 5 minutes, stirring often, until the chicken is cooked through. Remove from heat and add arugula and spinach. Stir mixture to lightly braise the leaves.
Place pitas on a baking sheet and top each with an equal portion of the chicken and vegetable mixture; sprinkle with cheese and pepper. Bake until the cheese melts and turns golden, 10 to 15 minutes.
Slice and serve warm.
Each pita pizza runs about 420 calories.
Note: Alternative to adding spinach and argula to chicken mixture is to lightly brush the pitas with olive oil and top with the spinach / argula before adding chicken mixture.
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