by dietitian and nutritionist Alison Bencke

Serves 4-6

• 2 thin frozen medium-sized pizza crusts
• 12 oz skinless chicken breast fillets
• Lemon and pepper
• 1 medium sweet potato sliced up and sprayed with olive oil
• 1 ½ cups red bell pepper sliced into quarters and sprayed with olive oil
• 1 ½ cups zucchini sliced up and sprayed with olive oil
• 2 oz low fat feta cheese in ½ inch cubes
• 1 cup fresh basil
• 1 tablespoon pine nuts
• 2 crushed cloves of garlic
• 2 tablespoons olive oil
• ½ cup canned tomato paste or homemade (reduce 1 ½ cups crushed canned tomato on stove top)
• 2 sprigs of fresh (or dried) rosemary
• ½ cup parmesan cheese

Place sweet potato, zucchini and red bell pepper on a tray. Place in a 350° oven for ½ an hour, turn once. While baking, use 1 tablespoon of olive oil in a pan to sauté chicken in lemon juice and pepper until nearly cooked. Remove from pan and cut chicken into bite sized chunks. Grease top of pizza crust with oil and spread tomato over the crusts. Sprinkle with garlic and then layer baked vegetables and chicken pieces onto the pizza. Add small pieces of feta cheese and torn up basil.

Bake at 400° F for 10 – 15 minutes.

Serve with snow peas or a crisp green salad.

Nutrition per serving:

560 Calories
Protein 37g
Fat 18g
Saturated fat 5g
Fiber 7g
Calcium 240mg

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Note: these tips should not replace advice from your physician. Always check with your physician before making any changes to your eating habits.

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