Pesto Chicken & Mozzarella Mini Pizza

They are fresh, flavourful and absolutely amazing for summer. We've swapped out a traditional pizza base for a flatbread, they work perfectly! The rest is super simple, basically just throw it all on top!

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Cook: 20 Mins

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Preheat your oven to 200C/ 400F.
Heat your frying pan and add a few sprays of low calorie cooking spray, then add your chicken. Season your chicken with salt, pepper and some oregano.
Fry your chicken for 6-8 mins until it is cooked through before removing from heat. Transfer your cooked chicken to a chopping board and shred it into small pieces using two forks.
Grab your flatbread and spread your pesto across it. Then, add your shredded chicken, cherry tomatoes, mozzarella, thinly sliced red onion and a bit of oregano to your flatbread. Transfer your flatbread to your oven and bake for 10-12 mins.
Leave to cool for a couple mins before slicing up and devouring!

Nutritional Info

Per Pizza

Cals – 577

Carbs – 37.9g

Protein – 47.2g

Fat – 25.1g

Ingredients

Serves 1

For the pesto chicken and mozzarella mini pizza:

  • 100g of chicken breast.
  • Low calorie cooking spray.
  • 1 flatbread.
  • 30g of pesto.
  • 2 cherry tomatoes - halved.
  • 1/4 red onion - thinly sliced.
  • 30g of mozzarella - thinly sliced.
  • Oregano.

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