BBQ chicken pizza

This dish combines two dinner favorites—barbecue chicken and pizza—with a few simple swaps that amp up nutrients while reducing the fat and carbs. It’s a winner for your taste buds and for your healthy diet. Serve with a salad to round out the meal.

• 1/2 lb boneless, skinless chicken breast
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup sugar-free apircot preserves
• 1/4 cup barbeque sauce
• 1/2 tsp hot sauce
• 1 (12 in) prepackaged whole-wheat pizza crust
• 1 cup shredded carrots
• 1/2 medium red onion (thinly sliced)
• 1/2 cup reduced-fat shredded Italian-style cheese
• 1/2 tsp dried oregano
• nonstick cooking spray

Preheat the oven to 375° F. Spray a baking sheet with cooking spray.

Season chicken with salt and pepper on both sides.

Place chicken on a baking sheet and bake for 25 minutes or until the juices run clear.

Remove the chicken from the oven and chop into half-inch pieces.

In a small saucepan, combine sugar-free apricot preserves, barbeque sauce, and hot sauce. Bring to a boil.

Drizzle sauce over the pizza crust. Top the crust with cooked chicken, sliced onion, carrots and cheese. Sprinkle with dried oregano.

Bake the pizza for 20–25 minutes or until the cheese is melted and bubbly.

8 Servings

Serving Size: 1 Slice

Calories 160

Total Fat 3.5g; Saturated Fat 1.5g; Trans Fat 0g

Cholesterol 20mg

Sodium 400mg

Total Carbohydrate 23g; Dietary Fiber 4g; Total Sugars 5g

Protein 11g

Potassium 230mg

Phosphorus 160mg