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