These Chicken & Roasted Red Pepper Pizzettas are the perfect solution for busy days, doubling as a healthy snack or a light meal when paired with a fresh green salad. They come together quickly with whole wheat pita pockets as the base, topped with protein-packed chicken, sweet red onions, and melty mozzarella.
The star of the recipe is the Roasted Red Pepper Basil Sauce, a flavorful and lower-potassium alternative to traditional tomato sauce, making it a great option for those with kidney disease who are watching their potassium intake. This sauce adds depth and brightness, transforming simple ingredients into a deliciously satisfying dish.
Dr. Blake’s Top Tip: For extra crispiness, place the pita pockets directly on the oven rack for the last few minutes of baking. Garnish with fresh basil leaves and crushed red pepper for a burst of flavor and color just before serving.
- Yield: 4 Servings
Ingredients
1/2 cup Roasted Red Pepper Basil Sauce
1 8-ounce cooked boneless, skinless chicken breast, cut into cubes
1/4 cup sliced red onion
1/2 cup shredded low fat mozzarella cheese
4 whole wheat pita pockets
Fresh basil leaves, for serving, optional
Crushed red pepper, for serving, optional
Instructions
1 Heat oven to 400° F. Place pita pockets on a baking sheet and top each pocket with 2 tablespoons Roasted Red Pepper Basil Sauce. Top with chicken, red onion and mozzarella. Bake until the cheese is melted and the pita is crisp, about 10 minutes.
2 Remove from the oven and top with fresh basil and crushed red pepper, if desired.
Notes
The source of the sodium in these little pizzas is the pita bread. If you can find low sodium pita bread, use that.
