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Thai Chicken Pizza with Veggie Toss

Thai Chicken Pizza with Veggie Toss
PREP TIME
20 min
YIELDS
4 servings

This recipe is part of a specially designed weekly meal plan. For a grocery list and other great recipes you can make in this meal plan, please click to the episode title above.

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Ingredients

Thai Chicken Pizza

canola or extra virgin olive oil
1 150
g boneless, skinless chicken breast
1
tsp Mrs. Dash Extra Spicy Seasoning
½
tsp curry powder
1
cup washed bean sprouts
3
Tbsp low fat creamy peanut butter
2
Tbsp light soy sauce
1
Tbsp water
¼
tsp cayenne
1 12
inch pizza crust
3
green onions, finely chopped
6
mushrooms, sliced
1
cup grated low-fat mozzarella cheese

Veggie Toss

1
lb(s) cut veggie mixture (carrot, cauliflower, broccoli, celery)
1
tsp extra virgin olive oil
1
tsp balsamic vinegar
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Directions

Step 1

Heat oil in small nonstick frying pan or wok at medium-high.

Step 2

Preheat oven to 300 F.

Step 3

Cut chicken into small, bite size pieces and add to pan. Toss until chicken is no longer pink.

Step 4

Sprinkle with spice and set aside.

Step 5

Soften peanut butter in a mug in the microwave for 15 to 25 seconds.

Step 6

Stir in soy sauce, water and cayenne. Keep blending with a fork or whisk until slightly runny.

Step 7

Spread sauce over pizza crust.

Step 8

Top with sautéed chicken.

Step 9

Scatter mushrooms and onions over pizza base. Top with mozzarella.

Step 10

Bake for 5 minutes.

Step 11

When timer rings for pizza, change oven setting to broil.

Step 12

Watch carefully. When cheese begins to bubble, the pizza is ready.

Step 13

Remove pizza from oven and sprinkle bean sprouts (patted dry with paper towel) over top.

Step 14

Place veggies in serving bowl, drizzle with balsamic vinegar and olive oil.

Step 15

Toss and serve.

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