Easy, delicious, low-carb dinner that’s just 5 ingredients…
The “crust” is simply boneless, skinless chicken, pounded out until its about 1/4 inch thick. Easy to do with a cast iron skillet and a zip-top bag….
Season each with ground cumin – which gives it a smoky flavor, and lime zest, for a pop of flavor…
Cook those for a quick 15 minutes, and then, top with one amazing salsa….Avocado Verde from Garden Fresh Gourmet. The stuff is life-changing. And remember, salsas are some of the healthiest condiments, because they are simply chopped vegetables having a party in one container. Tons of flavor…and the work is done for you! This salsa will serve as the “sauce” for the pizza. Then top with whatever sounds amazing…I use sliced cucumber as “pepperoni” (okay, it’s a stretch, but it was still good!) And shredded cheese sprinkled on…
Return to the oven until they are gooey…
Slicing them seals the deal to make them look like little pizzas!
Ingredients
2 boneless, skinless chicken breast
1/4 teaspoon kosher salt
1/2 teaspoon ground cumin
zest of 1/2 small lime
1/3 cup Garden Fresh Gourmet Avocado Verde Salsa
1/2 cup shredded Monterey Jack cheese
other optional toppings: chopped cilantro, green onions, sliced cucumber, Cotija chees
Preparation
1. Preheat oven to 400 degrees F. Place chicken breast between two pieces of Press and Seal or into a zip-top bag. Using a mallet or cast-iron skillet, pound chicken until it is 1/4 inch thick all the way around. This will serve as your pizza “crust”.
2. Sprinkle both sides of each chicken breast with kosher salt, cumin, and lime zest. Place chicken breast on baking sheet covered with parchment paper. Cook for 15 minutes, or until chicken reaches an internal temperature of 165 degrees. Remove chicken and top each with 3 tablespoons salsa and shredded cheese. Place back into the oven until the cheese is melted and gooey. Serve!
Note: Chicken Salsa Pizzas are amazing on the grill, too! Just oil the grill grates and cook Chicken Pizzas on medium high until cook through, flipping only once. Add salsa and cheese, then close grill until cheese is melted. Delicious!
We made the Greek-lemon rice and garlic-dijon chicken Pizza last night- as written and they were so easy and so flavorful!! Dinner got rave reviews from everyone. We will definitely be making these again. Thank you! We are also offering online meat delivery Services. please visit: https://www.beckandbulow.com
Season each with ground cumin – which gives it a smoky flavor, and lime zest, for a pop of flavor…
Cook those for a quick 15 minutes, and then, top with one amazing salsa….Avocado Verde from Garden Fresh Gourmet. The stuff is life-changing. And remember, salsas are some of the healthiest condiments, because they are simply chopped vegetables having a party in one container. Tons of flavor…and the work is done for you! This salsa will serve as the “sauce” for the pizza. Then top with whatever sounds amazing…I use sliced cucumber as “pepperoni” (okay, it’s a stretch, but it was still good!) And shredded cheese sprinkled on…
Return to the oven until they are gooey…
Slicing them seals the deal to make them look like little pizzas!
We made the Greek-lemon rice and garlic-dijon chicken Pizza last night- as written and they were so easy and so flavorful!! Dinner got rave reviews from everyone. We will definitely be making these again. Thank you! We are also offering online meat delivery Services. please visit: https://www.beckandbulow.com