Chicken & Avocado Pizza
We have used approx. ½ chicken breast per pizza. Slice the chicken thinly but not too thin as you don't want to dry it out during the cooking process. If you don't have italian herbs then just use rosemary or thyme, and don't forget to season with cracked pepper. This is high protein which will keep you feeling full until your next meal.
1
Serves
397
Calories
41.2g
Protein
292g
Serving Size
Ingredients
- 1 pita pocket, wholemeal, ‘light’
- 1 tbsp. pizza sauce (we used Leggo)
- 1 tsp. BBQ sauce
- 1 clove garlic
- 100g chicken breast, diced or sliced
- 2 tbsp. diced avocado
- 2 mushrooms, sliced
- 1/4 onion, sliced
- 1 tbsp. fetta, crumbled
- 2 sliced tomato
- Sprinkle Italian Herbs
- Cooking spray
Method
- 1Preheat oven 200C (400F).
- 2Lay your pita pocket onto an oven tray which has been lined with baking paper.
- 3Spread 1 tbsp. pizza sauce over base, then a drizzle of bbq sauce then lay sliced tomato.
- 4Heat a small non-stick frypan, spray cooking spray and sauté onions and mushrooms for 5 mins on med heat. Take off heat; lay out on pita pocket evenly.
- 5Spray again your pan and cook your chicken breast, approx 2 mins, add garlic and cook a further minute. Take off heat and place onto pita.
- 6Crumble the feta over pizza, season with S & P.
- 7Bake in oven for 10 mins then take out of oven and place the diced avocado over pizza.
- 8Serve immediately.