Chicken, courgette, mint and almond pizza
Homemade takeaways

Chicken, courgette, mint and almond pizza

Who doesn't love pizza and our healthy homemade takeaway chicken, zucchini, mint and almond pizza recipe is sensational. So easy and ready in 15 minutes, makes a great lunch or dinner.
Serves: 4
Time to make: 15 mins

Total cost: $ 22.00 / $ 5.50 per serve

(at time of publication)


Ingredients

  • 400g cooked skinless chicken, shredded
  • 1-2 teaspoons cumin
  • 2 x large wholemeal Lebanese breads, halved horizontally
  • ½ cup tomato passata
  • 2 courgettes, thinly sliced
  • 3 cups small broccoli florets
  • 6 tablespoons hummus
  • ½ cup fresh mint
  • 4 tablespoons toasted sliced almonds
  • 6 cups salad leaves, to serve
  • 2 tablespoons balsamic vinaigrette (made with 1 part olive oil to 2 parts balsamic vinegar)

  • Instructions

    1 Preheat oven to 200ºC and line two large baking trays with baking paper.

    2 In a medium bowl, place chicken, sprinkle with cumin and toss to coat. On a clean work surface, place Lebanese breads and spread each of the 4 halves evenly with passata. Top each with chicken, courgette and broccoli. Place pizzas on prepared trays and bake for 10-12 minutes, or until pizzas are golden, swapping trays halfway through.

    3 In a small bowl, combine hummus with 1-2 tablespoons hot water. Sprinkle cooked pizzas with mint leaves and almonds and drizzle with
    hummus. Slice and serve with dressed salad leaves.

    Nutrition Info (per serve)

      • Kilojoules 1670kJ

      • Calories 400cal

      • Protein 41g

      • Total fat 12g

      • Saturated fat 2g

      • Carbohydrates 25g

      • Sugars 8g

      • Dietary fibre 10g

      • Sodium 660mg

      • Calcium 130mg

      • Iron 4mg

    Variations

    Make it gluten free: Use gluten-free wraps and check cumin, passata and hummus are gluten free.

    Make it vegan: Replace chicken with cooked and finely sliced Sunfed Chicken Free Chicken. Check breads, hummus and balsamic vinegar are vegan.

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    Rate this recipe

    • 1 People Rated This Recipe

    • Average Rating

    • (5 / 5)
    Author: Chrissy Freer - B App Sc Nut, Grad Cert Human Nut
    Photographer: Mark O'Meara
    First published: Feb 2019

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