Ingredients

• 1 , 12 ounce
• 2 tablespoons vegetable oil
• 1 large onion , sliced
• 1 yellow bell pepper , sliced
• 1 green bell pepper , sliced
• 1 pound boneless , skinless chicken breasts, cut into 1-inch pieces
• 4 cloves garlic , minced
• 1.5 teaspoons chili powder
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon all-purpose flour
• 0.5 teaspoons ground coriander
• 0.25 teaspoons ground cumin
• 0.75 cups water
• 1 large tomato , sliced
• 1 , 8 ounce
• 1 avocado , sliced
• 1 lime , cut into wedges

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Lightly grease 2 large baking sheets.
2. 2 Heat vegetable oil in a large skillet over medium heat. Add onion, yellow pepper, and green pepper to the skillet; cook until onion is translucent, about 5 minutes. Add chicken and cook, stirring occasionally, until slightly browned, 7 to 10 minutes. Stir in garlic and cook for 1 minute more.
3. 3 Mix chili powder, onion powder, garlic powder, oregano, paprika, salt, pepper, flour, coriander, and cumin together until combined. Add to chicken in the skillet and cook for 1 to 2 minutes. Pour in water, stir, and cook until mixture thickens, about 5 minutes.
4. 4 Place pizza crusts on the prepared baking sheets. Divide chicken mixture evenly between the 2 crusts. Top each with tomato slices and pepper Jack cheese.
5. 5 Bake in the preheated oven until cheese is melted and crusts are lightly browned around the edges, 15 to 20 minutes.
6. 6 Top with avocado slices and a squeeze of fresh lime juice just before serving.

Nutrition per serving