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Grilled Mexican Chicken Pizza
A tasty alternative to regular pizza. Your family will love this quick and easy meal.
Ingredients:
- 1 Tbsp lime juice (15 mL)
- 1 Tbsp canola oil (15 mL)
- 1 clove garlic, minced (1)
- 1 tsp chili powder (5 mL)
- 1/8 tsp salt (.5 mL)
- 1/8 tsp pepper (.5 mL)
- 1 chicken breasts (1)
- 4 (10in/25cm) whole wheat tortillas (4)
- 1/2 cups shredded low fat Monterey Jack cheese (125 mL)
- 1/2 cups salsa (125 mL)
- 1/2 cup finely diced green pepper (125 mL)
- 1/4 cup finely diced red onion (60 mL)
- 1/4 cup finely chopped flat leaf parsley (60 mL)
- 1 cup shredded lettuce (250 mL)
- 3 Roma tomatoes, finely chopped (3)
- 1/4 cup fat free sour cream (60 mL)
Instructions:
1. Combine lime juice, canola oil, garlic, chili powder and salt and pepper in large bowl. Whisk ingredients together. Cut chicken breasts into 1/2 inch (2 cm) pieces. Toss with oil mixture. Marinate mixture, refrigerated, for 2 to 4 hours.
2. Stir fry chicken mixture in large wok over medium high heat until chicken pieces are cooked and juices run clear. Set aside.
3. Preheat oven to 400°F (200°C). Arrange tortillas on rimmed, foil lined baking sheets. Divide cheese and sprinkle over tortillas. Bake until golden brown, about 6 minutes.
4. Meanwhile, combine chicken, salsa, green pepper, red onion and parsley. Mix well. Spoon mixture onto warm tortillas. Spread mixture as evenly as possible. Bake again until heated through, about 5 minutes. Top with lettuce, tomatoes and a dollop of sour cream. Serve immediately.
Yield: 4 pizzas.
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