Thai-Style Chicken Pizza
Makes 4 servings
Getting started Equipment you will need: baking sheet, nonstick skillet, spatula/scraper, knife, spoon Preheat oven to 450° Do right away when you get home: action step 1 and 2
4 6-inch whole wheat pita rounds
2/3 cup fresh pea pods
1 cup fresh mushrooms
Nonstick cooking spray
1. Place pita bread rounds on an ungreased baking sheet. Bake about 8 minutes or until lightly browned and crisp, turning once.
2. Meanwhile, cut pea pods into thin strips and slice mushrooms. Lightly coat an unheated large nonstick skillet with nonstick cooking spray. Preheat skillet over medium heat. 1/2 cup shredded carrots 1 1/2 cups cooked chopped chicken breast 1/4 cup sliced green onions
3. Add mushrooms, pea pods and carrots to hot skillet; cook about 3 minutes or until just tender. Stir in chicken breast and green onions. Remove from heat.
4. Carefully spread each hot pita bread round with 1 tablespoon of the peanut sauce. Top with hot vegetable mixture; sprinkle with peanuts.
1/4 cup bottled peanut sauce
2 tablespoons chopped peanuts
Suggested Side Items: clementines and glass of milk
Tips: You can eliminate the step of shredding the carrots by buying shredded ones. Shredded carrot can be found in the produce section near the bagged lettuce.
Shopping list: 6-inch whole wheat pita rounds Medium package mushrooms Fresh pea pods Peanut sauce Chicken, 8 oz. (1 1/2 cups) 2 carrots (for shredding) or shredded carrot (enough for 1/2 cup) Green onions
Check for: Nonstick cooking spray Cooked chicken