Makes 8 servings

1 pound skinless, boneless chicken breasts, cut into strips

1 teaspoon chili powder

Salt and pepper to taste

1/2 teaspoon garlic powder

1 medium onion, thinly sliced

1 green bell pepper, cored, thinly sliced into strips

1 (10-ounce) can prepared pizza crust or Boboli crust

1/2 cup picante sauce

1 cup shredded reduced-fat Monterey Jack cheese

1. Preheat oven to 425˚F.  Coat pizza pan with nonstick cooking spray.

2. In large skillet coated with nonstick cooking spray, sauté chicken over medium heat until done, 7-10 minutes. Stir in chili powder, salt, pepper, and garlic powder. Add onion and green pepper, cooking until vegetables are tender, another 3 minutes.

3. Unroll dough, and place in prepared pan.  Starting at center, press out dough with hands. Bake 6-8 minutes, or until light golden brown.

4. Remove from oven, spoon chicken mixture over partially baked crust. Spoon picante sauce over chicken, sprinkle with cheese. Return to oven, bake 10-12 minutes, or until crust is crisp.

Nutritional information per serving

Calories 214, Protein (g) 21, Carbohydrate (g) 21, Fat (g) 5, Calories from Fat (%) 20, Saturated Fat (g) 2, Dietary Fiber (g) 2, Cholesterol (mg) 41, Sodium (mg) 471 Diabetic Exchanges: 2.5 lean meat, 1 starch, 1 vegetable

Serving Suggestion:  This is a complete meal… add a salad for extra veggies.

Terrific Tidbit: If you don’t have a pizza cutter, try using kitchen scissors to cut your pizza instead.

Recipe from The New Holly Clegg trim&TERRIFIC™ Cookbook