|
Grilled Mexican Chicken Pizza
Courtesy of CanolaInfo
Servings: 4
Prep Time: 20 Min. Cook Time: 15 Min. Chill Time: 2 Hr. What you need:
(click + to add ingredients to your shopping list)
+ 1 Tbsp lime juice (15 mL)
+ 1 Tbsp canola oil (15 mL) + 1 clove garlic, minced + 1 tsp. chili powder (5 mL) + 1/8 tsp. salt (0.5 mL) + 1/8 tsp. pepper (0.5 mL) + 1 (3 oz./90 g) chicken breast + 4 (8 in./20 cm) whole wheat tortillas + 1/2 c. shredded low fat Monterey Jack cheese (125 mL) + 1/2 c. salsa (125 mL) + 1/2 c. finely diced green pepper (125 mL) + 1/4 c. finely diced red onion (60 mL) + 1/4 c. finely chopped flat leaf parsley (60 mL) + 1 c. shredded lettuce (250 mL) + 3 Roma tomatoes, finely chopped + 1/4 c. fat free sour cream (60 mL) What to do:
1. Combine lime juice, canola oil, garlic, chili powder and salt and pepper in large bowl. Whisk ingredients together. Cut chicken breast into 1/2 in. (2 cm) pieces. Toss with oil mixture. Marinate mixture, refrigerated, for 2-4 hr.
2. Stir fry chicken mixture in large wok over medium high heat until chicken pieces are cooked and juices run clear. Set aside. 3. Preheat oven to 400°F (200 °C). Arrange tortillas on rimmed, foil lined baking sheets. Divide cheese and sprinkle over tortillas. Bake until golden brown, about 6 min. 4. Meanwhile, combine chicken, salsa, green pepper, red onion and parsley. Mix well. Spoon mixture onto warm tortillas. Spread mixture as evenly as possible. Bake again until heated through, about 5 min. Top with lettuce, tomatoes and a dollop of sour cream. Serve immediately. Nutritional information:
Calories: 260; Total Fat: 9g; Saturated Fat: 2g; Cholesterol: 20mg; Total Carbs: 35g; Fiber: 5g; Sugar: 7g; Protein: 180g; Sodium: 560mg;
|
