Description
This Southwestern Chicken Naan Pizza is perfect for lunch or a quick weeknight dinner. Plus, your meal will be ready in under 30 minutes!
Ingredients
- 1 Boneless Skinless Chicken Breast, Pounded To ½ Inch Thickness
- Salt And Pepper, to taste
- ¼ cups Fire Roasted Salsa
- 2 Prepared Naan Flatbreads (I Like Whole Wheat Stonefire)
- ½ cups Shredded Monterey Jack Cheese
- ½ Poblano Pepper, Diced
- ¼ cups Frozen Corn, Thawed
- ¼ cups Black Beans, Drained And Rinsed
- 2 teaspoons Lime Juice
- ½ teaspoons Lime Zest
- ½ cups Sour Cream
- ½ Avocado, diced
- 1 Tablespoon Cilantro Leaves, Chopped
- ¼ cups Cherry Tomatoes, Quartered
Preparation
Preheat oven to 400ºF. Season chicken with salt and pepper to taste. Cook in a pan over medium-high heat for about 3–4 minutes each side or until cooked through. Dice chicken and set aside.
Spoon fire roasted salsa evenly over the naan flatbreads. Sprinkle with shredded cheese. Top with chicken, poblano peppers, corn, and black beans. Place on a cookie sheet or pizza stone and bake for 10–15 minutes until cheese is completely melted.
While flatbread is baking, whisk together lime juice, zest, and sour cream. When flatbread is finished baking, top with avocado, cilantro, and cherry tomatoes. Drizzle with lime crema and serve immediately.
Note: Two pizza2 typically serve 4 as an appetizer or 2 as an entree, depending on how hungry you are.
