Here’s a quick post on my recent meals yesterday and today. Here’s my two fav pizza alternatives. The first is pizza topped omelette and the second pizza topped chicken. I had mine with salad and cauliflower rice mixed in with brown rice. Yum!!
Prep time: 15 minutes
Cook time: 25 minutes
Syns per serving:
Extra Easy: FREE
Add 6 Syns if not using Cheddar as a Healthy Extra on Original and Extra Easy.
½ small red onion, chopped
½ red pepper, chopped
1 small clove of garlic, crushed
1 tbsp stock, made from Vecon/Bovril
2 vine tomatoes, skinned and chopped
1 tbsp tinned tomatoes
1 tsp tomato puree
1 tsp oregano
1 chicken fillet
40g low fat hard cheese, grated
1 cherry tomato, halved
fresh basil, roughly chopped
1. Place the onion, pepper and garlic in a small saucepan with the stock and simmer for a few minutes.
2. Add the vine tomatoes to the pan, then the tinned tomatoes, tomato puree and oregano. Cut the chicken fillet in half horizontally, being careful not to cut it the whole way through. Fold open to make a butterfly shape. Spray a non-stick frying pan lightly with Fry Light then fry the chicken to give colour on both sides. Place the chicken on a baking tray and place in the oven, 220ºC/Gas 7 for 15-20 minutes.
3. When cooked, place the tomato mixture on top of the chicken. Add the cheese and sprinkle with basil. Place the cherry tomato on the top, then put back in the oven for 5 minutes.
4. Serve with a huge crispy salad, a Healthy Extra (on Original) jacket potato or roasted vegetables.