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 335 cals/4 points for the whole plate it’s lovely and filling but packed with delicious flavours too.

You can make your own 0 point 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).

POINTS AND NUTRITIONAL INFORMATION

Serves 2 – per serving = 5 points or 335 cals, 10.6g fat, 9.3g carbs, 50.7g protein 

Ingredients

For the chicken

2 x 165g chicken breasts

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

6 fresh basil leaves

20g chorizo slices

40g light mature Cheddar cheese, grated

Low calorie cooking spray

Salt and black pepper

For the salad

60g salad leaves

12 cherry tomatoes, quartered

1/4 cucumber, finely sliced

1/2 small courgette, peeled into strips

1/2 small carrot, peeled into strips

1 tablespoon balsamic vinegar

Slaw (see my recipe for classic slaw here)

Method

1. Preheat the oven to 180°C (fan).
2. Put each chicken breast inside a sheet of folded baking paper or a food bag and, using the flat part of a meat mallet or a rolling pin, bash each chicken breast until they are around 5mm thick.
3. Heat a non-stick frying pan and spray with low-calorie cooking spray. Season the chicken breasts with salt and pepper and fry for 3–4 minutes, then flip and cook for another 3–4 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.
4. Top each chicken breast with 1 tablespoon of the herby tomato purée, then3 basil leaves, half the chorizo and finally half the cheese. Pop into the oven, uncovered, and bake for around 5 minutes or until the cheese is melted.
5. Put the salad leaves, tomatoes, cucumber, courgette and carrot into a large bowl. Add the balsamic vinegar, toss, and then split the salad between two bowls. Top the salad with the pizza-topped chicken.

The post Pizza Topped Chicken first appeared on Slimming Kitchen Secrets.