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Serves: 4
Total Calories: 1,451.597
Prep time: 20 minutes
Cook time: 10 to 12 minutes
Total time: 32 minutes

1 (4 oz) chicken breast cut into small chunks (opt)
1 small onion sliced into rings
1/2 red bell pepper seeded and cut
1/2 green bell pepper seeded and cut
4 whole wheat pita bread or 1 ready make pizza crust
1/3 cup mango chutney (or pineapple or peach)
1 (8-ounce) can pineapple tidbit in its own juice, drained
1 cup reduced fat shredded mozzarella cheese

1. Preheat oven to 425°.
2. Coat a medium nonstick skillet with cooking spray. Sauté chicken, onion, and bell peppers together over medium-high heat until chicken is no longer pink.
3. Meanwhile, spread chutney evenly over pitas or crust. When chicken is done, spread chicken mixture over chutney.
4. Place pineapple on pitas or crust.
5. Sprinkle cheese over pitas or crust.
6. Bake until cheese is melted 10 to 12 minutes.
7. Meanwhile, make tossed salad. Serve one pita per person or cut pizza into 8 slices.

MENU:
Chicken Chutney Pizza
Tossed Salad

Nutritional Facts:

Serves: 4
Total Calories: 1,451.597
Calories from Fat: 436.579

More Recipes from the Lickety Split Meals Cookbook:
Pita Pizza
Garden Vegetable Pizza
Hot and Spicy Pizza with Sausage
Chicken Chutney Pizza
Southwest Chicken Pizza
Polynesian Pizza
Shrimp Pizza