Pizza Topped Chicken – 4sp

Ever since I posted a picture of this dinner on my Instagram Page (@skinnykitchensecrets) I have been getting requests for the recipe and whilst the picture might look like a lot of cooking is required, this one is less of a recipe and more of a quick and easy assembly of yummy ingredients.

This is a great one to make if you don’t have much time to cook or if you fancy a pizza and are trying to avoid carbs. At only 4sp for the whole plate it’s lovely and filling but packed with delicious flavours too.

You can make your own 0sp slaw to go with this by following my recipe here or, if you are pushed for time, you can cheat and buy one of the delightful new prepped slaw packs that Sainsbury’s have started doing (I think other supermarkets have started doing them too!). The one I buy has a mix of pink and red cabbage, beetroot, kohlrabi and red onion. It also comes with a sachet of yogurt and mint dressing but I make my own dressing to keep it lower in points (as per in my recipe referred to earlier).

Pizza Topped Chicken – 4sp

Serves 2 = 4sp per person (Flex)

Ingredients

For the chicken

2 x 165g chicken breasts, raw and flattened to ¼ inch with a rolling pin or meat mallet

2 tbsp tomato puree mixed with 1 tsp oregano and a pinch of garlic granules, salt and pepper

1 tsp oregano

Pinch of salt and pepper

6 fresh basil leaves

20g chorizo, finely sliced

40g half fat mature cheddar

To serve

Butternut Squash Chips or Waffles

Mixed Salad (mine was salad leaves, tomatoes, cucumber, julienne courgette and carrot, balsamic vinegar and lemon juice)

Slaw (see my recipe for classic slaw here)

Method

Preheat the oven to 180c. If you are having BNS chips, pop them in the oven spray with 1kal, and sprinkled with salt, pepper, crushed chillies and paprika now.  They will need around 35 minutes to cook.

Flatten each chicken breast to around ¼ inch thick using a meat mallet or rolling pin (I usually pop inside of greaseproof paper or a food bag to avoid mess!). Heat a griddle pan, spray with 1kal, season the chicken breast with salt and pepper and then cook for 6-8 minutes until the chicken is cooked through (turn over a few times to ensure both sides are cooked). Remove from the pan and pop onto a baking tray.

Top each chicken breast with 1tbsp of the herby tomato puree, then 3 basil leaves, then half the chorizo and finally half the cheese (I also sprinkled over a pinch of crushed chillies as I’m addicted to spice!). Pop into the oven uncovered for around 5 minutes (or until the cheese is melted).

Serve with a mixed salad (mine was salad leaves, tomatoes, cucumber, julienne courgette and carrot, balsamic vinegar and lemon juice), BNS chips or waffles and slaw.

Enjoy!