It’s what for dinner: Basil Pesto Chicken, Mushroom and Sundried Tomato Flatbread Pizza and a simple side green garden salad
I decided to forego meal prepping this week, so I could try creating some new recipes. A friend of mine gave me some fresh basil and other herbs out of her garden.
I wanted to create a less fattening basil pesto sauce, so I eliminated the pine nuts that are usually found within the sauce. I thought I had some sundried tomatoes in the fridge, but they expired so I had to substitute Roma tomatoes tonight. I prefer sundried tomatoes with this recipe, but the regular tomatoes were ok.
This was my first time trying out the flatout artisan thin rosemary and olive oil flatbread pizza crust and it was delicious. Only 120 cals, 22g carbs, 2 sugars, 240mg sodium, and 1g of fat for one crust.
The possibilities are endless on the different types of healthy pizza and toppings you can use and create using this thin flatbread pizza crust. If pesto isn’t your thing, simple olive oil, garlic and basil makes a great sauce or create your own healthy marinara pizza sauce.
Other ways to use the basil pesto sauce: Over chicken breasts, basil pesto chicken wrap, over zucchini noodles or in other shrimp or chicken whole wheat pasta dishes.
I hope you enjoy the recipe!