Chicken Pizza + Snacks

14 Ingredients

Number of servings

1

Chicken Pizza

1/2 wholemeal english muffin, split
1/4 medium red capsicum, finely chopped
1/4 cup light tasty cheese, grated
1tablespoons no-added salt tomato paste
20grams leftover* cooked lean chicken breast, chopped
8 cherry tomatoes (to serve)

Muffins

1/2 cup Woolworths milk
1 small pear, peeled, cored, finely diced
1 small carrot, finely grated
1 1/4 cup wholemeal self-raising flour
1 free range egg
2tablespoons caster sugar

Snack

1/2 cup raspberries (save 1 tbs to serve)
1/3 cup Woolworths Greek-style yoghurt

Method

Step 1 of 3

To make chicken pizza, preheat grill to high. Spread muffin halves with tomato paste. Top with chicken, capsicum and cheese. Grill until cheese is melted and golden. Cool. Serve with cherry tomatoes.

Step 2 of 3

Snack: Process raspberries to a puree. Swirl puree through yoghurt in an airtight container. Top with extra raspberries.

Step 3 of 3

Muffins: To make pear & carrot muffins, preheat oven to 180ºC/160ºC fan-forced. Line a 12-hole ⅓ cup capacity muffin pan with paper cases. Place flour in a large bowl and stir in sugar, carrot and three-quarters of the pear. Whisk egg and milk together in a jug. Add to flour mixture and stir until just combined. Divide mixture among paper cases. Top muffins with remaining pear. Bake for 15 minutes or until golden and cooked through. Set aside to cool for 5 minutes. Remove from pan and transfer to a wire rack to cool completely. Makes 12. Place 1 muffin in lunch box.

Store remaining muffins in an airtight container in the fridge.