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Developed by Jack Achenbach, RDN, LD

Kale Pesto Pizza With Grilled Chicken

Nothing beats homemade pizza! The smells. The flavors. The warmth. You know what I'm talking about. It's pizza for heavens sake! The trick to any great pizza is in your handling and baking of the dough. Dough shouldn't be rushed but instead should be given plenty of time to rise and develop flavor. It should be rolled almost paper thin, and baked in an oven at the highest possible temperature. 

Servings: 5

Level: Easy

Prep Time: 15 minutes

Ingredients:

Arugula

Golden apples, julienned

Radishes, julienned

Olive oil

Salt & Pepper

Sriracha

Honey

Garlic

Paprika

White wine vinegar

Chicken thighs

Butter milk

Salt & Pepper

Eggs

Salad:

6 oz.

2 E.

8 E.

1/2 T.

Pinch

Sauce:

1/4 c.

2 T.

1/4 t.

1/4 t.

2 T.

Chicken:

6 E.

1 c.

1 T.

2 E.

Flour Mix:

1 c. AP Flour, 1/4 c. Corn starch, 1/2 T. Paprika, 1.5 T. Salt, 1.5 T. Black pepper, 1 T. Onion powder

Directions:

Salad: Toss together in a small bowl. 

Sauce: Blend in a blender until combine.

Chicken: Combine chicken, milk and S&P. Let marinate for 30 minutes. Drain chicken. Coat with flour, then egg, then flour again. Sear in a pan ofhot oil over medium-high heat until crispy and cooked. 

 

To Serve:

Create a salad nest in the center of a plate. Toss crispy chicken with the sriracha sauce and top.

 

Cooking note:

If the oil begins to smoke, your pan is TOO HOT! Remove from the burner and allow it to cool off.

 

Storage Instructions:

Best if consumed day of cooking.

Registered Dietitian

Personal Chef

Food Photographer

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© 2023 by Jack Achenbach

 

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