Chicken & Veggie Pizza!
A typical conversation in my house:
Husband: What’s for dinner tonight?
Husband: Did you say pizza?
Me: Nope, chicken
Husband: Oh, pizza! Yay, my favorite!
Me: No, chicken
Husband: Chicken pizza? Okay, that sounds good!
Me: No, just chicken,
Husband: Chicken pizza! Yay!
Most of the time, I would just make whatever I was planning and move on! But, when this actually happened last night, all I had actually thawed was one bone-in chicken breast and I was already concerned it might not be enough for both of us. But, I did have some pita bread in the cupboard… hmmm.
I got to work chopping up whatever veggies I had in the fridge that I wanted to use up. In this case, it was mushrooms, leeks, onions, carrots, celery and zucchini. I also found a rotten cucumber and a rotten pepper, but I didn’t chop those up. I tossed the good stuff with a little canola oil and put it all in a pan with the piece of chicken and roasted it at 450 until that probe thermometer you see there registered 165 in the deepest part of the meat.
Meanwhile, I spread out the pitas on a cookie sheet and coated them with olive oil. Then, to give it a little something gourmet-ish, I grated a little fresh parmesan cheese on top of them.
When the chicken was done, I took off the skin and picked off the meat.
Next, I spread the veggies on the pitas, topped with chicken and mozzarella cheese and put them under the broiler for a few minutes.
And here we have it:
Easy chicken pizza! Everybody’s happy! And, other than all that cheese, it’s actually pretty healthy. I thought it was fabulous – I love leeks just about any which way, not to mention the flavor of just about any roasted vegetable. So, clean out that fridge and give it a try!