Soiled Buffalo Chicken Pita Pizza

Ingredients:

One Whole Wheat Pita from Tourza Bakery. From what I’ve read, these are Lebanese-style pitas and are a bit thinner than Greek pitas—almost more of a flatbread.

4 oz. of Diced Boneless Skinless Chicken Breasts.

1/2 cup of canned Petite Diced Tomatoes.

1/4 cup of Fat Free Shredded Cheddar Cheese.

1/4 cup of Part Skim Shredded Mozzarella Cheese.

A few spritzes of Extra Virgin Olive Oil (to sauté chicken, roughly one teaspoon).

A few shakes of Frank’s Original Red Hot Sauce or sauce of your choice. Not too much due to sodium levels!

Cooking Instructions:

Preheat oven to 375˚F

Dice chicken into small cubes.

Sprinkle chicken with salt and pepper and mix through.

Add to the pan with a smidge of olive oil and cook until done.

When the chicken is done, add a splash of Frank’s to it and mix through, and set aside.

Lay the pita on a cookie sheet.

Spread diced tomatoes over the entire pita.

Spread a 1/4 cup of the cheese mixture.

Add chicken evenly over the pita.

Top with another 1/4 cup of the cheese mixture.

Lastly, sprinkle another dash or two of Frank’s on top.

Bake for 8 to 10 minutes to desired crispness.

Cut and enjoy.

Nutritional Stats:

Calories: 472
Carbs: 39g
Protein: 46g
Fat: 14g
Fiber: 4g

Note: A quick web search about Buffalo Chicken Pizza showed that this entire pizza is about the same amount of calories, give or take a few, as ONE slice of restaurant-made Buffalo Chicken Pizza.