Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 1 people
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
1
- 2teaspoons currants
- 4 black olives, pitted, halved
- 1tablespoons tomato paste no added salt
- 1/3 red capsicum, chopped
- 1 stick large celery
- 1/2 cup pineapple, chopped
- 1tablespoons frozen raspberries
- 2teaspoons light cream cheese
- 125grams plain yoghurt
- 1/4 cup reduced fat tasty cheese, grated
- 1 pita pocket
- 50grams lean skinless chicken breast, cooked, chopped
Nutrition per serving
2680kJ / 640Cal
2680 Kilojoules or 640 Calories
31% of daily energy intake*
Protein
45.6grams
Fat
16.7grams
Carbs
69.8grams
Sugars
26.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Lunch: To make capsicum, chicken & cheese pizzas, preheat oven to 200ºC. Line a baking tray with baking paper. Place pita bread on tray. Spread with tomato paste, then top with chicken, capsicum, cheese and olives. Bake for 10-12 minutes or until golden and crisp. Set aside to cool. Cut into triangles. Place in an airtight container in fridge until ready to pack in lunch box. Makes 1 (Serves 2). Serve with the pineapple.
Step 2 of 3
Snack 1: To make ants on a log, cut celery stick into thirds. Spread with cream cheese and top with currants.
Step 3 of 3
Snack 2: To make yoghurt and berries, place yoghut in a cup. Mash berries and add to a snap-lock bag. Snip off tip and pipe an ‘A’ on yoghurt.
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