6 whole wheat pita breads
1 boneless, skinless chicken breast
1/2 red bell pepper, sliced
1/2 cup mushrooms, sliced
1/2 red onion, sliced
1 teaspoon dried basil
1 teaspoon dried oregano
2 cups fresh spinach leaves, rinsed and torn
1/2 cup part-skim mozzarella cheese, shredded
Cooking Instructions
Cut chicken breast into bite-sized pieces. Spray large nonstick skillet with cooking spray and heat over medium heat until hot. Add chicken and cook about 5 minutes. Add bell pepper, mushrooms, onion, basil and oregano and cook until vegetables are crisp-tender and chicken is no longer pink in the center.
Place spinach leaves on top of each pita bread. Place chicken and vegetable mixture on each pita and sprinkle with mozzarella cheese. Bake uncovered at 375 degrees for about 7-10 minutes or until cheese is melted.
Makes 6 servings
Serving Size: 1 mini pizza
Nutrients per serving:
Calories: 256
Total fat: 5 grams (16% of calories)
Saturated fat: 2 grams
Cholesterol: 31 mg
Sodium: 414 mg
Carbohydrate: 38 grams (57% of calories)
Protein: 18 grams (27% of calories)
Dietary fiber: 6 grams
