|Photo: Mexican Chicken & Bean Pizza Recipe|
Traditional favourites made healthy
300g lean Bannockburn Free Range chicken thigh fillets, fat trimmed
1 tsp Mexican chilli powder
1/3 cup (90g) no added salt tomato paste
4 x 60g wholegrain tortillas
1 cup (170g) drained canned red kidney beans
4 green shallots, thinly sliced
½ cup (60g) grated low-fat pizza cheese
2 medium vine-ripened tomatoes, finely chopped
2 tbs coarsely chopped fresh coriander
½ medium ripe avocado, stone removed
1 tbs lime juice
Preheat oven to 220°C or 200°C fan-forced.
Sprinkle chicken with chilli powder. Lightly spray a large non-stick frying pan with oil and heat over high heat.
Cook chicken for 3-4 minutes each side or until golden and cooked through. Remove from pan, set aside to cool, then slice thinly.
Spread 1 tablespoon of tomato paste over each tortilla. Top each tortilla with beans, chicken, shallots and cheese. Place pizzas on 2 large baking trays and bake for 8-10 minutes or until bases are crisp and golden.
More Chicken Recipes:
Chilli, Lemon and Garlic Butterflied Chicken
Zesty Sun-Dried Tomato Pesto Chicken
Chicken Bolognese with Organic Tomato Pesto
Parma Chicken with Classic Pesto
Nathan Outlaw’s one-pot roast chicken and chorizo