Broccoli Rabe and Chicken White Pizza

Who doesn't love pizza! Why not try something a little different than your local Pizzeria. Check this out and give the recipe a try! Just over 400 calories a serving, with lovely amount of awesomeness!

The bold flavors of garlic, crushed red pepper and lemon make up for the fact that this white chicken pizza recipe has less sodium than a typical pizza. Not a fan of bitter greens? Opt for broccolini or broccoli instead. To save time, look for prepared whole-wheat pizza dough at your supermarket, fresh or frozen, made without partially hydrogenated oils.

Makes: 5 servings, 2 slices each

Serving Size: 2 slices

Active Time: 35 minutes

Total Time: 45 minutes

INGREDIENTS

• 1 pound whole-wheat pizza dough
• 12 ounces boneless, skinless chicken breast, trimmed
• 4 tablespoons extra-virgin olive oil, divided
• 1/4 cup thinly sliced garlic
• 6 cups chopped broccoli rabe or 4 cups chopped broccolini or broccoli
• Zest of 1 lemon
• 1/2 teaspoon crushed red pepper, plus more to taste
• 1/4 teaspoon salt
• 1/2 cup part-skim ricotta
• 1 tablespoon lemon juice

PREPARATION

1. Position a rack in lowest position of oven; preheat to 425°F. Line a large rimmed baking sheet with parchment paper or coat with cooking spray.
2. Roll out dough on a lightly floured surface to about the size of the baking sheet; transfer to the prepared baking sheet. Bake until puffed and crisped on the bottom, 8 to 10 minutes.
3. Meanwhile, cut chicken in half lengthwise and then crosswise into thin strips. Heat 3 tablespoons oil in a large skillet over medium-high heat. Add garlic and cook, stirring, until just starting to brown, 30 seconds to 1 minute. Add the chicken, broccoli rabe (or broccolini or broccoli), lemon zest, crushed red pepper and salt; cook, stirring, until the chicken is just cooked through, 4 to 5 minutes. Remove from heat.
4. When the crust is done, remove from the oven, flip it over and brush with the remaining 1 tablespoon oil. Using a slotted spoon (to help drain any excess liquid), transfer the chicken mixture to the crust and spread evenly. Combine ricotta and lemon juice and dollop all over the pizza.
5. Return the pizza to the oven and bake until the crust is crispy on the bottom, 6 to 8 minutes more.

NUTRITION

Per serving: 432 calories; 20 g fat (3 g sat, 10 g mono); 45 mg cholesterol; 44 g carbohydrates; 1 g added sugars; 13 g total sugars; 25 g protein; 4 g fiber; 443 mg sodium; 350 mg potassium.

Nutrition Bonus: Vitamin C (75% daily value), Vitamin A (21% dv), Folate (17% dv)

Carbohydrate Servings: 3

Exchanges: 2 1/2 starch, 1 vegetable, 2 lean meat, 1/2 medium-fat meat, 2 fat

Recipe by: Eating Well

Wanna change up your lifestyle for a better you and Healthier you? Come on and join us at The Cleanse Hub!

aka Miz.Giggles

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Chicken and Pesto Zucchini Fettuccine with Tomatoes

My Mouth is just watering from this picture! I'm a huge fan of zucchini's 

and pretty much have them with every meal if possible. 

I have not had pesto in a really long time. Just under 400 calories and all sorts of goodness coming out of this meal! 

NUTRITIONAL INFORMATION & RECIPE

 

 

Chicken and Pesto Zucchini Fettuccine with Tomatoes

Prep time:  15 mins

Cook time:  20 mins

Total time:  35 mins

Serves: 4

Ingredients

• For the chicken and pasta:
• 1 pound boneless chicken breast, cubed
• Salt and pepper, to taste
• ½ teaspoon garlic powder
• ¼ teaspoon dried oregano
• pinch of red pepper flakes
• 1 cup cherry tomatoes, halved
• 5-6 medium zucchinis, Blade B*
• *This is specific to the Inspiralizer. If you don't have the Inspiralizer, use a thicker noodle blade.
• For the pesto:
• 2 tablespoons pine nuts
• 2 packed cups of basil
• 2 tablespoons parmesan cheese
• 3 tablespoons extra virgin olive oil
• 1 large garlic clove
• salt and pepper, to taste

Instructions

1. Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the chicken and season with salt, pepper, garlic powder, oregano and red pepper flakes. Cover and cook until chicken is cooked through and no longer pink on the inside, about 5-7 minutes. Halfway through, add in the tomatoes.
2. While the chicken is cooking, prepare the pesto: add all ingredients into a food processor and pulse until creamy.
3. Transfer the chicken to a plate when finished, leaving the juices in the pan. Immediately add in the zucchini noodles and toss for 3-5 minutes or until cooked to your preference.
4. Drain the zucchini noodles in a colander and then add to a mixing bowl and add in the pesto, chicken and tomatoes. Toss together to combine and transfer to a serving bowl or divide into ind.

I am definitely going to have this! Tell me what you think below, Have you ever tried something like this before?

Come on over and Join us at The Cleanse Hub!

Recipe from: Inspiralized

aka Miz.Giggles

P.S.Don't forget to love this post up and subscribe if you want to see more of my post.Go follow me here too!

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