Healthy Thai Chicken Pizza

21 Jun

All that Thai stuff you ran out and bought to make those amazing tacos? I have more uses for it. No wasting money here.

Healthy Thai Chicken Pizza

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Chicken

  • 3 boneless skinless chicken breasts
  • 1 Tbs olive oil
  • Salt and pepper
  • 1/2c sweet chili sauce
  • 1/4c rice vinegar
  • 1/4c lite coconut milk
  • 3 Tbs brown sugar
  • 3 garlic cloves, minced
  • 1 Tbs peanut butter
  • 1 tsp ginger, grated
  • 1 lime, juiced
  • 1/2 Tbs soy sauce
  • 3 Tbs chopped cashews
  • Handful fresh cilantro
  • 4 green onions

Preheat oven to 375. Mix sweet chili sauce, rice vinegar, coconut milk, brown sugar, garlic, peanut butter, ginger, lime, and soy sauce. Heat skillet and olive oil on med-high heat. Pat chicken breasts completely dry, season both sides with salt and pepper, and sear on each side for about 4 minutes. Set aside in a small oven safe dish.

Reduce heat to med-low and add mixture. Bring to a boil, reduce heat to low, and simmer 2-3 minutes. Pour mixture over chicken in baking dish, coating entirely. Cook for 30-35 minutes.

Garnish with fresh cilantro and cashews.

You will only use 1 breast for the pizza. The other 2 are a bonus. Use them however. I like them cold. It’s almost like bar food without all the guilt. Almost. (Side note: I was going to call these Sticky Thai Breasts, but realized . . . .well, I’m not going there.)

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Pizza

  • Trader Joe’s Whole Wheat Dough (or other whole wheat dough)
  • Sweet chili sauce
  • 4 oz fresh mozzarella
  • 1/2c part-skim mozzarella, shredded
  • 1 shredded chicken breast
  • 1 shallot
  • 1 large zucchini
  • Sprinkling of red pepper flakes

Layer like you would any pizza.

Bake according to dough or dough recipe directions.

Garnish with:

  • fresh cilantro
  • fresh basil
  • chopped cashew pieces

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Eat.

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Whole wheat. Lean protein. Fresh herbs and vegetables. Good fat. It’s still a pizza, yes, but it’s a pizza you can feel pretty great about. Provided you stop yourself from eating the whole thing in one sitting, of course.

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