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Serves: 4
Total Calories: 1,401.206
Prep time: 25 minutes
Cook time: n/a
Total time: 25 minutes

8 6 inch corn tortillas
2 (4 oz) boneless skinless chicken breast halves diced
1 small zucchini sliced lengthwise, then crisswise 1/4 inch thick
1 small onion thinly sliced
4 to 5 drops Tabasco Hot Sauce
2 teaspoons
1/2 cup thick salsa
1 cup reduced fat shredded Cheddar cheese
5 black olives sliced
1/3 cup light sour cream

1. Preheat oven to 425°. Spray 2 cookie sheets with nonstick spray.
2. Bake 8 minutes until slightly crisp.
3. Meanwhile, coat a medium nonstick skillet with cooking spray. Sauté chicken, zucchini, onion, Tabasco, and Mexi Mix together over medium-high heat until chicken is no longer pink.
4. Meanwhile, spread 1 T salsa evenly over each corn tortilla. Spread cooked chicken mixture over salsa.
5. Sprinkle cheese and olives over tortillas in order given.
6. Bake until cheese is melted, 5-10 minutes.
7. Meanwhile, prepare tossed salad and orange sections. Serve 2 tortilla pizzas per person with one rounded tsp of sour cream on each.

MENU:
Southwest Chicken Pizza
Tossed Salad
Fresh Orange Sections

Nutritional Facts:

Serves: 4
Total Calories: 1,401.206
Calories from Fat: 548.857

More Recipes from the Lickety Split Meals Cookbook:
Pita Pizza
Garden Vegetable Pizza
Hot and Spicy Pizza with Sausage
Chicken Chutney Pizza
Southwest Chicken Pizza
Polynesian Pizza
Shrimp Pizza