Categories: Dinner

Ingredients

• 1 package (13.8 ounces) refrigerated pizza crust
• 8 ounces boneless skinless chicken breasts, cut into thin strips
• 1 teaspoon canola oil, divided
• 1 medium onion, sliced
• 1 medium sweet red pepper, sliced
• 1 medium green pepper, sliced
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 garlic clove, minced
• 1/4 cup chunky salsa
• 2 cups shredded reduced-fat Mexican cheese blend
• 1 tablespoon minced fresh cilantro
• Optional: Sour cream and additional salsa

Directions

1. Unroll dough into a 15×10×1-in. baking pan coated with cooking spray; flatten dough and build up edges slightly. Bake at 425°until edges are lightly browned, 8-10 minutes.

2. Meanwhile, in a large skillet coated with cooking spray, cook chicken over medium heat in 1/2 teaspoon oil until no longer pink, 4-6 minutes; remove and keep warm.

3. In the same pan, saute the onion, peppers, chili powder and cumin in remaining 1/2 teaspoon oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in salsa and chicken.

4. Sprinkle half of the cheese over prepared crust; top with chicken mixture and remaining cheese. Bake until crust is golde

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