Tex-Mex Meets Italian in Baked Chicken Fajita Naan Chicken
Although I normally have a “game plan” when it comes to the specific meals I’ll be enjoying throughout the week, there are days when I come home from work and feel like going rogue. Whether or not you are a meal planner, having an arsenal of foolproof recipes you can effortlessly whip up in minutes is key to eating healthfully even on the busiest days. For me, flatbread pizza is one of them.
It can be simple or elaborate, depending on what ingredients I have on hand, because running out to the grocery store is the last thing I want to do on a weeknight. Something tells me that I’m not alone in feeling this way.
Starting with the crust, you can go minimal with just a drizzle of oil or some tomato sauce, pesto, BBQ sauce, hummus or whatever you’re craving at the moment. As for the toppings, the sky’s the limit. It’s a great way to incorporate more vegetables into your diet while cleaning out the fridge at the same time.
Here, Tex-Mex flavors meet Italian in a chicken fajita pizza. Whole-wheat naan happens to be one of my freezer staples so that’s what I went with for this recipe, but feel free to use whatever flatbread you have on hand. Simply grill the chicken and the vegetables, add it to the bread along with tomato sauce and shredded cheese, throw it in the oven, and in less than 15 minutes you’ll be sitting down to a tasty meal.
Baked Chicken Fajita Naan Pizza
Yield: 4 servings (1/2 naan per serving)
Prep time: 5 minutes; Cook time: 25 minutes; Total time: 30 minutes
1 teaspoon olive oil
1 lb. skinless, boneless chicken breasts, cut into strips
1 medium red bell pepper, sliced thinly
1/2 medium red onion
1/2 cup sliced mushrooms
2 whole-wheat naan bread
1/2 teaspoon salt and pepper
1 teaspoon fajita seasoning (see note)
1/2 cup tomato sauce
1/2 cup shredded cheddar cheese
Optional toppings: avocado, cilantro, freshly squeezed lime juice
Preheat oven to 425 degrees F. Meanwhile, heat oil in a grill pan (or a skillet) over medium-high heat. Once hot, add in chicken. Cook thoroughly, about 5 minutes on each side. Remove from pan.
In the same pan (adding more oil as necessary), add the peppers, onions, mushrooms, salt, pepper and fajita seasoning. Cook the vegetables until slightly tender, tossing with tongs periodically, about 5 minutes. Remove from pan.
Place naan bread on a baking sheet, pizza pan or baking stone. Top each bread with a layer of tomato sauce, followed by the chicken, vegetables and then the cheese. Bake for about 10 to 15 minutes, until the cheese has melted.
Remove from oven and top with fresh cilantro, avocado and freshly squeezed lime juice, if desired.
Note: If you don’t have fajita seasoning on hand, use 1/2 teaspoon each of ground cumin and chili powder, combined.
Calories 353; Fat 6 g (Saturated 3g); Cholesterol 32 mg; Sodium 675 mg; Carbohydrate 29 g; Fiber 6 g; Sugars 4 g; Protein 34 g
Min Kwon, MS, RD, is a registered dietitian who specializes in food sensitivities. She has a passion for translating the science of nutrition into real-life, applicable advice and tips. In her healthy food blog, The Adventures of MJ and Hungryman, she focuses on sharing simple yet healthy recipes made from wholesome, REAL foods.