Pesto Chicken Pizza


Boneless skinless chicken breast, (170 g)
Salt, ¼ tsp
Pepper, 2 pinches
Olive oil cooking spray
Whole wheat tortilla
Pesto, 3 tbsp
Broccoli florets (small), ¼ cup
Sundried tomato (thinly sliced), ¼ cup
Asparagus (cut into ½ inch pieces), ½ cup
Aged white Cheddar cheese, ½ cup

Serving Size

Serves 1 large or 2 small.


Season chicken with salt and pepper and then stir fry it. Set aside. Preheat oven at 400°F. Lightly coat a baking sheet with spray and place the tortilla shell on the tray. Spread the pesto base evenly around the shell leaving the outside inch free for the crust. 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 cheese is melted and shell is lightly toasted (about 10 minutes).

Large    Small

Calories:     658       329
Protein:       67         33,5
CHO:             51         25,5
Fat:                20,8     10,4
Fiber:           16          8