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Crispy Chicken and
Broccoli Pizzas

Crispy Chicken and Broccoli Pizzas

Ingredients

6 ounces  chicken tenders, cut into 3/4-inch pieces
1 tablespoon fresh rosemary, chopped
2 teaspoons olive oil
1 garlic clove, minced
4 (6-inch)  whole-wheat reduced-carbohydrate tortillas (Mission Carb Balance)
4 tablespoons  fat-free ricotta cheese
2 cups frozen broccoli florets, thawed and patted dry
4 tablespoons shredded reduced-fat four-cheese Italian blend

Directions

Place the rack on the lower third rung of the oven. Preheat oven to 450°F. Spray a large baking sheet with cooking spray.

Toss chicken, rosemary, oil, and garlic in a large bowl until well coated.

Spray a medium nonstick skillet with cooking spray and set over medium-high heat. Add chicken and cook until browned, about 5 minutes.

Meanwhile, place tortillas on the baking sheet. Spread 1 tablespoon of ricotta evenly over each tortilla. Top each evenly with a 1/4 of the chicken, 1/4 of the broccoli, and 1 tablespoon cheese blend.

Bake until the filling is hot and the cheese is melted and bubbly, 12 – 15 minutes. Serve immediately.

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4

Servings

15 minutes

Prep Time

20 minutes

Cook Time


Nutrition Facts

Serving Size 1 pizza
Calories 250        
Fat 12 g
Sat Fat 3.5 g
Trans Fat 0 g
Cholesterol 20 mg
Sodium 470 mg
Carbohydrate 22 g
Fiber 11 g
Protein 14 g
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