Monthly Recipe March 2015

Chicken broccolini and sweet chilli pizzas


Preparation Time: 10 Mins

Cooking Time: 20 Mins

Serves 4 (as a main)


2x 30cm wholemeal Lebanese bread rounds

2 Tbsp salt reduced tomato sauce

2 Tbsp sweet chilli sauce

450g skinless chicken breast fillet, trimmed of fat, thinly sliced

1 bunch broccolini, cut into small pieces

1 carrot, halved lengthways, thinly sliced

½ large yellow capsicum, cut into short, thin strips

1 small red onion, cut into thin wedges

50g snow peas, shredded

120g bocconcini, torn into pieces

3 Tbsp extra light sour cream, to serve

Coriander leaves, to serve

Extra sweet chilli sauce, to serve (optional)

4 cups garden salad (tomatoes, cucumber, lettuce), to serve


1 Preheat Oven to 200C (fan-forced). Line 2 oven trays with baking paper. Put bread rounds on prepared trays.


2 Put tomato and chilli sauces in a small bowl and stir to combine. Spread sauce mixture over 1 side of each bread round. Top with Chicken, broccolini, carrot, capsicum, onion, snow peas and bocconcini.


3 Bake for 15-20 minutes or until bases are slightly crisp and chicken is cooked.


4 Dollop sour cream over pizzas and top with coriander. Drizzle with extra chilli sauce, if you like. Serve with Salad.

Recipe from the Better Homes and Gardens Diabetic Living March/April 2015 Issue 56