Monday, June 2, 2014

Multigrain Chicken & Kale Pizza


Multigrain Chicken & Kale Pizza


Ingredients:
  • 1 Multigrain Pizza Crust (I used International Fabulous Flats)
  • 3/4 Cup Helios Plain Organic Nonfat Kefir  
  • 3 Tbsp. Basil Pesto
  • 1 Tsp Extra Virgin Olive Oil
  • 1 Medium Onion chopped fine
  • 1 1/2 Chicken Breasts cooked and cut into chunks or cubes
  • 1 Tbsp Weber Beer Can Chicken Seasoning
  • 3 to 4 Kale Leaves chopped bite size
  • 1 Cup Cheese (Italian Blend Asiago & Mozzarella)
  • 1 Tbsp. Parsley
  • 1 Tbsp. Basil
Directions:
  • Heat oven to 375 degrees.
  • To cook your chunks of chicken and onion, heat a skillet with 1 tsp olive oil add chicken, onion and Weber Beer Can chicken seasoning, heating on medium until chicken is no longer pink inside and onions are translucent.
  • Place the crust on a baking sheet and mix together the pesto with the kefir.
  • Spread the pesto mixture on the crust as a sauce.
  • Top with kale leaves, then with the chicken & onions, finally top with cheese, basil and parsley
  • Bake for 15 minutes cut and serve!
Nutritional Facts: (Serves 4)
  • 458 Calories
  • 19g Fat
  • 44g Carbs
  • 23g Protein

Post a Comment