Chicken Fajita Pita Pizza

Soft, whole wheat pitas topped with melted cheese and sheet-pan fajita chicken and vegetables make for healthy and easy weeknight pizzas that the whole family will love!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Pizza
Cuisine: American
Keyword: Pita Pizza
Servings: 6 pita pizzas


  • 1 lb raw skinless, boneless chicken tenders (or chicken breasts cut into strips)
  • 2 bell peppers sliced into thin strips
  • 1 large head broccoli broken into florets
  • 2 tsp extra virgin olive oil separated
  • 1 tsp ground cumin
  • 1 tsp ground chili powder
  • Pinch salt
  • 1 ½ cups Mexican shredded cheese
  • 1 ½ cups salsa
  • 6 Low Carb Toufayan Pitas
  • Optional jalapeno diced


  • Preheat oven to 350F. Grease large baking sheet with 1 tsp olive oil or spray. Place chicken tenders and veggies on baking sheet.
  • Drizzle with extra 1 tsp olive oil and sprinkle with cumin, chili powder, and pinch salt. Bake for 20-25 minutes or until chicken is just cooked through.
  • After chicken and vegetables are cooked, increase oven temp to 425F.
  • Cut chicken into bite-sized pieces and dice cooked peppers.
  • Place pitas on pizza stones or a large baking sheet.
  • Spread salsa over each pita and top with chicken, veggies, and shredded cheese.
  • Bake for 6-8 minutes or until pita is crispy.
  • Remove from oven and enjoy!
The Healthy Toast
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