Chicken Pesto Pizza

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6 oz (170g) boneless skinless chicken breast
1/4 teaspoon salt
1/8 teaspoon pepper
Olive oil cooking spray
Whole-wheat tortilla shell
3 tablespoons pesto
1/4 cup broccoli florets (small)
1/4 cup sundried tomato (thin sliced)
1/2 cup asparagus (cut into 1/2 inch pieces)
1/2 cup aged white cheddar

  1. Season chicken with salt and pepper and then sauté. Set aside.
  2. Preheat oven at 400 degrees F.
  3. Lightly coat a baking sheet with spray and place the tortilla shell on the tray. Spread the pesto base evenly around the shell leaving the outside inch free for the crust.
  4. Combine all of the other ingredients except for the cheese in a mixing bowl and toss until mixed together.
  5. Spread evenly covering the pesto. Top with the cheese and bake until cheese is melted and shell is lightly toasted (about 10 minutes).

Variations: For a flavor variety, try using home-made pesto, hummus, tzatziki, or rosemary eggplant. Use seasonal vegetables whenever possible as they not only taste better, but have healthier nutritional profile. For a cheesy variety, try using mozzarella, feta, havarti, or Swiss instead of cheddar.

Image and Recipe Credit: Precision Nutrition, When Gourmet Meets Nutrition