Chicken Pesto Pita Pizzas
Serves: 4
 
Ingredients
Pizzas:
  • 2 Chicken Breasts (Foster Farms Simply Raised)
  • 1 tsp. Italian Seasoning
  • 1 tsp. Garlic Powder
  • 4 Whole Wheat Pitas
  • 1 tsp. Extra Virgin Olive Oil
  • Pesto
  • 2 Heirloom Tomatoes, sliced
  • 1 C. Part Skim Mozzarella Cheese, shredded
Pesto:
  • 2 C. Fresh Basil
  • ⅓ C. Walnuts
  • ½ C. Extra Virgin Olive Oil
  • ¼ Avocado
  • 2 T. Parmesan Cheese
  • 2 Garlic Cloves
  • Salt + Pepper to taste
  • Cals in pesto: 80 per tablespoon, makes 1 Cup.
Instructions
  1. Set oven to 350.
  2. Sprinkle chicken breasts with garlic powder and Italian seasoning and bake until fully cooked, approximately 30 minutes.
  3. Using two forks, pull apart chicken breasts to make shredded chicken.
  4. Puree all pesto ingredients together in a food processor or high-powered blender. Scrape sides down as you go to make sure all ingredients are incorporated. You may need a little more or less extra virgin olive oil. Adjust accordingly.
  5. Set oven to 400 degrees.
  6. Coat a baking sheet with cooking spray. Place pitas on baking sheet and brush top with a light layer of extra virgin olive oil.
  7. Spread each pita with 1 T. of pesto.
  8. Distribute shredded chicken among pizzas, then top with tomato slices.
  9. Sprinkle each pita with a ¼ C. of cheese.
  10. Bake for about 10 minutes until cheese is melted and slightly browned.
Nutrition Information
Serving size: 1 pizza Calories: 400
Recipe by Whitney E. RD at https://www.whitneyerd.com/2015/10/chicken-pesto-pita-pizzas.html