Directions:
- Unroll crust into a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray; flatten dough and build up edges slightly. Bake at 425° for 7-10 minutes or until golden brown.
- Meanwhile, in a large nonstick skillet, saute chicken in 2 teaspoons oil until no longer pink. Sprinkle with seasoning mix; cook 30 seconds longer. Remove and keep warm.
- In the same skillet, saute peppers and onion in remaining oil for 3 minutes. Add garlic; cook 1 minute longer or until vegetables are crisp-tender. Remove from the heat; stir in the salsa, pepper and reserved chicken.
- Spoon chicken mixture over crust; sprinkle with cheese. Bake for 6-10 minutes or until cheese is melted. Sprinkle with cilantro. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 179.54 Kcal (752 kJ) | ||
| Calories from fat | 59.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.57g | 10% | |
|---|---|---|---|
| Cholesterol | 51.67mg | 17% | |
| Sodium | 581.34mg | 24% | |
| Potassium | 621.68mg | 13% | |
| Total Carbs | 11.68g | 4% | |
| Sugars | 4.17g | 17% | |
| Dietary Fiber | 2.93g | 12% | |
| Protein | 19.4g | 39% | |
| Vitamin C | 50.3mg | 84% | |
| Iron | 0.7mg | 4% | |
| Calcium | 135mg | 14% | |
| Amount Per 100 g | |||
| Calories | 77.62 Kcal (325 kJ) | ||
| Calories from fat | 25.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.84g | 10% | |
|---|---|---|---|
| Cholesterol | 22.34mg | 17% | |
| Sodium | 251.34mg | 24% | |
| Potassium | 268.79mg | 13% | |
| Total Carbs | 5.05g | 4% | |
| Sugars | 1.8g | 17% | |
| Dietary Fiber | 1.27g | 12% | |
| Protein | 8.39g | 39% | |
| Vitamin C | 21.8mg | 84% | |
| Iron | 0.3mg | 4% | |
| Calcium | 58.4mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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