Pita, or pocket bread, is a flat bread served throughout the Middle East, either as an accompaniment to meals, stuffed to form sandwiches, or cut into wedges to serve as dippers. Using whole wheat pita breads as the chewy crust for these mini-pizzas provides an extra boost of vitamins, minerals and fiber.
Makes 6 servings
|Nonstick cooking spray|
|1/2||pound boneless skinless chicken breasts, cut into 1/2-inch cubes|
|1/2||cup thinly sliced red bell pepper|
|1/2||cup thinly sliced mushrooms|
|1/2||cup thinly sliced red onion (about 1 small)|
|2||cloves garlic, minced|
|1||teaspoon dried basil|
|1/2||teaspoon dried oregano|
|1||cup torn fresh spinach leaves|
|6||mini whole wheat pita breads|
|1/2||cup (2 ounces) shredded part-skim mozzarella cheese|
|1||tablespoon grated Parmesan cheese|
- Preheat oven to 375°F. Spray medium nonstick skillet with cooking spray; heat over medium heat until hot. Add chicken; cook and stir 6 minutes or until browned and cooked through. Remove chicken from skillet.
- Spray same nonstick skillet again with cooking spray; add bell pepper, mushrooms, onion, garlic, basil and oregano. Cook and stir over medium heat 5 to 7 minutes or until vegetables are crisp-tender. Return chicken to skillet; stir well.
- Place spinach on top of pita breads. Divide chicken and vegetable mixture evenly; spoon over spinach. Sprinkle evenly with mozzarella and Parmesan cheese. Bake, uncovered, 7 to 10 minutes or until cheese is melted.
|Serving Size:||1 pizza|
|Saturated Fat||2 g|
|Total Fat||3 g|
|Calories from Fat||17 %|
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