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Chicken Tikka Pizzas

Photo: Francesco Tonelli; Styling: Tiziana Agnello
Hands-on time 23 mins
Total time 23 mins
Yield Serves 4 (serving size: 1 pizza)
Serve with Green Salad with Simple Vinaigrette.

Ingredients

  • 12 ounces skinless, boneless chicken breast halves
  • 1/4 cup plain low-fat yogurt
  • 2 teaspoons garam masala, divided
  • Cooking spray
  • 5/8 teaspoon kosher salt, divided
  • 1 (14.5-ounce) can unsalted diced tomatoes, drained
  • 1 tablespoon olive oil
  • 1 teaspoon grated peeled fresh ginger
  • 1/4 teaspoon ground red pepper
  • 3 garlic cloves, minced
  • 2 tablespoons heavy whipping cream
  • 4 (6-inch) whole-wheat pitas
  • 1/3 cup thinly vertically sliced red onion
  • 3 ounces part-skim mozzarella cheese, shredded (about 3/4 cup)
  • 2 tablespoons fresh cilantro leaves
  • Green Salad with Simple Vinaigrette

Nutrition Information

  • calories 390
  • fat 12.9 g
  • satfat 5.1 g
  • monofat 5 g
  • polyfat 0.9 g
  • protein 31.2 g
  • carbohydrate 38 g
  • fiber 3.8 g
  • cholesterol 77 mg
  • iron 2.6 mg
  • sodium 687 mg
  • calcium 240 mg

How to Make It

  1. Preheat broiler to high.

  2. Cut chicken in half horizontally. Combine chicken, yogurt, and 1/2 teaspoon garam masala. Place on a foil-lined baking sheet coated with cooking spray; sprinkle with 1/8 teaspoon salt. Broil 5 minutes on each side.

  3. Heat a skillet over medium-high heat. Place tomatoes in a mini chopper; pulse until almost smooth. Add oil to pan. Add 1 1/2 teaspoons garam masala, ginger, red pepper, and garlic; cook 1 minute. Stir in tomatoes; simmer 4 minutes. Stir in 1/2 teaspoon salt and cream; cook 1 minute. Cut chicken into pieces. Add chicken to pan; toss.

  4. Place pitas on baking sheet. Broil 1 minute each side. Spoon 1/2 cup chicken onto each. Top with onion and cheese. Broil 2 minutes. Sprinkle with cilantro.