BBQ Chicken Pizza
6 Tbs. barbeque sauce of choice
2 tsp. apple cider vinegar
1 Vidalia onion
2 cups cooked chicken
1 cup reduced-fat Mexican cheese blend
1 whole wheat thin crust pizza dough (Boboli was used)
Combine barbeque sauce with vinegar in a small bowl. Slice onion into 1/4-inch slices and brush 1 Tablespoon sauce evenly over the onions. Place on a broiler pan coated with cooking spray. Broil the onions for 8-10 minutes until soft and slightly caramelized. When onions are cool enough to handle chop into bite size pieces. Mix 2 cups of chicken with 2 tablespoons sauce and 1 cup chopped onion (reserve the remaining onions, if any are left for another use — they are good in salad with honey mustard dressing). Spread remaining
barbeque sauce over the pizza crust. Top with chicken mixture and shredded cheese. Place in the oven for 8 minutes or until warm and the cheese is melted. Cut into 8 slices and serve.
Kim’s Note: Sodium is high for this convenience type meal. Look for barbeque sauce that is lowest in sodium (you can find some as low as 230mg/2 Tbs.). Also, if you make this in a whole wheat tortilla wrap you can further reduce the sodium.
|Yield: 4 servings (serving size: 2 slices)
Nutrition Breakdown: Calories 430, Fat 13g (6g saturated), Cholesterol 80mg, Sodium 800mg, Carbohydrate 47g, Fiber 7g, Protein 37g
Percent Daily Value: 10 percent of vitamin A, 6 percent of vitamin C, 35 percent of Calcium, 15 percent of Iron
Carbohydrate Choices: 3 Carbohydrates
Diabetes Exchange Values: 2 1/2 Starches, 1 Vegetable, 4 Lean meats|