Anytime you see someone who’s ripped — like, I’ll-never-look-like-that ripped — one thing is certain: they ate chicken and spinach for breakfast. Then they ate it again for lunch… and dinner. That’s because getting a six-pack, or just losing 10 ten pounds, is so much more about diet than crunches. Working out takes up to an hour, three to four times per week, but eating well is a 24/7 job. And after a month (OK, a week) of eating poultry and something green, dieting becomes insufferable.
One way to stay the course is to get a little more creative with what you eat. Take pizza for example — eat a slice or two from your local pie shop regularly and you can forget about leaning out. But if you harness some culinary ingenuity, you can make a healthier version to nosh on daily.
This pizza recipe features all of the textures you love — gooey cheese, crispy crust and hearty toppings — with about twice the protein and a third of the fat as a regular slice. For the record, fat isn’t bad for you — specifically healthy saturated fats — but it contains nine calories per gram, which is more than double what a gram of carbohydrates and protein yield. It’s also the least substantial of the three main macros (olive oil, nuts and butter aren’t as satiating as rice and turkey). For those reasons, fat is the easiest macronutrient to cut out first.
But trust us, just because this pizza is lean doesn’t mean it’s lacking in flavor. Sub it in for your regular pie, and you’ll be well on your way to a fitter physique.
Low-Fat Pita Pizza
4 ounces chicken breast, diced
2 Kuzina Mediterranean Pitas
½ cup Classico Riserva marinara sauce
½ cup Kraft 2% Shredded Mozzarella
¼ cup diced red onion
2 cloves garlic, diced
Salt and pepper to taste
Nonstick spray, such as Pam
Red pepper flakes, dried basil, dried oregano (optional)
Note: The calories and macros below are based on the brands named. Feel free to use whatever brands you like or have available, but opt for lower-fat options. Some stores carry fat-free cheese which will lower the calories of this recipe even more.
For both pitas
Protein: 53 grams
Carbohydrates: 80 grams
Fat: 21 grams
1. Preheat oven to 425 degrees, and then place a small sauté pan over medium heat.
2. Once the oven is preheated, place the pitas on a baking sheet, topped with aluminum foil, and put it in the oven. Meanwhile, spray the pan with pam, toss in the chicken and season with salt and pepper.
3. Cook the chicken for about 8-10 minutes, or until cooked through. When finished, place the chicken in a bowl, set aside, and then remove the pitas from the oven and set those aside on a cutting board.
4. Now, add the garlic and onion into the same pan. Cook them for 5 minutes, until garlic is fragrant and the onions are sweating.
5. Top each pita with the red sauce, then the onions and garlic, the cheese, and then the chicken. If you want spices, sprinkle on top of the cheese now.
6. Place the pitas back in the oven and cook for an additional 5-8 minutes. Remove once the edges start to brown and the bottom is crisp. Cool on a cutting board for 5 minutes and then cut into quarters.
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