Grilled Mexican Chicken Pizza
Courtesy of CanolaInfo 4 Servings • 20 Min. Prep Time • 15 Min. Cook Time • 2 Hr. Chill Time| Ingredients |
|---|
| 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) |
Directions:
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.
Nutrition:
Calories: 260; Total Fat: 9g; Saturated Fat: 2g; Cholesterol: 20mg; Total Carbs: 35g; Fiber: 5g; Sugar: 7g; Protein: 180g; Sodium: 560mg;