Chicken, broccoli and roasted capsicum pizza

Chicken, broccoli and roasted capsicum pizza

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Low in fat but full of flavour, this chicken and vegie pizza is a weeknight wonder.

The ingredient of Chicken, broccoli and roasted capsicum pizza

  1. 1 red capsicum, halved, deseeded
  2. ProChef Olive Oil Spray
  3. 160g (2 cups) broccoli florets
  4. 2 tbsp no-added-salt tomato cement
  5. 1 (about 100g) large wholemeal flatbread
  6. 200g cooked lean chicken breast, thinly sliced
  7. 125g (1/2 cup) well-ventilated light low-fat ricotta, crumbled
  8. Baby rocket leaves, to facilitate

The instruction how to make Chicken, broccoli and roasted capsicum pizza

  1. Preheat oven to 220u00b0C. Line a baking tray once non-stick baking paper. Place the capsicum, skin-side up, approximately the tray. Spray once olive oil spray. Roast in oven for 20 minutes or until charred and blistered. Transfer to a sealable plastic bag and set aside for 10 minutes (this helps lift the skin). Peel the skin from capsicum and thinly slice the flesh.
  2. Cook the broccoli in a saucepan of boiling water for 2 minutes or until adept green and sensitive crisp. Refresh knocked out cold supervision water and drain.
  3. Meanwhile, preheat a large baking tray in oven for 5 minutes.
  4. expand progress tomato cement over 1 side of the bread. Top taking into consideration chicken, capsicum, broccoli and ricotta. Season gone pepper.
  5. Place pizza on the subject of with reference to the hot tray. Bake in oven for 10 minutes or until crisp. Cut into wedges. encouragement with rocket.

Nutritions of Chicken, broccoli and roasted capsicum pizza

calories: 216.295 calories
fatContent: 6 grams fat
saturatedFatContent: 2.5 grams saturated fat
carbohydrateContent: 15 grams carbohydrates
sugarContent:
fibreContent:
proteinContent: 24 grams protein
cholesterolContent:
sodiumContent:

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