SERVINGS: 2 PREP TIME: 20 MINUTES COOKING TIME: 10 MINUTES
INGREDIENTS
8 oz [226.8 g] Chicken Meat (with Broth, Canned)
3 tbsp [15 g] Parmesan Cheese (Shredded)
1 large [50 g] Egg
1 tsp [1.8 g] Italian Seasoning
4 tablespoon [60 g] Pesto Sauce
0.25 cup, shredded [28 g] Mozzarella Cheese (Whole
Milk)
0.25 cup [7.5 g] Baby Spinach
DIRECTIONS
1. Preheat your oven to 350 degrees F (174 degrees C).
2. Line a baking sheet with parchment paper. Thoroughly
drain the chicken then break apart pieces and spread
across the parchment. Bake for about 10 minutes.
3. Transfer chicken to a bowl to cool then turn the oven
to 500 degrees F (260 degrees C).
4. Once cooled, break apart chicken with hands until it’s
shredded. Add egg, parmesan cheese and Italian
seasoning and mix together until it forms a ball. Place
chicken “dough” on a piece of parchment and lay
another piece on top. Using a rolling pin, roll to form
a thin crust.
5. Remove top layer of parchment, transfer to sheet pan
and bake in oven 10-12 mins or until lightly brown on
bottom and edges. Remove from oven, spread pesto
sauce over top, sprinkle with mozzarella cheese and
spinach. Return to oven, bake another 10-15 mins until
cheese is bubbly.
NUTRITION INFO
Energy : 459 kcal Fat : 31.7 g Carbs : 2.4 g Protein : 39.3 g Fibre : 0.5 g Sugar : 0.6 g
