Mindful Sodexo 
Pizzetta layered with mango honey sauce, chipotle chicken, poblano peppers, cilantro and grilled pineapple
Nutrition Facts:
Calories: 400, Protein: 26g, Sat. Fat: 3.5, Sodium: 530mg, Fiber: 4g
Prep Time: 15 to 20 minutes plus 4 to 12 hours for marinating chicken Cook time: 25 to 35 minutes Yield: 4 pizzettas; 1 each Difficulty level: Intermediate
Spicy Chipotle Chicken Pizzetta
Ingredients
Prepare
Spicy Chipotle Chicken Pizzetta
- 4 whole wheat flatbreads, approximately 4-inch x 8-inch, or whole grain pocketless Greek pita or whole grain naan
- 3/4 cup Honey Mango Sauce
- 1 1/3 cups diced Chipotle Chicken
- 1/2 cup diced Grilled Pineapple
- 1/2 cup Roasted Poblano Peppers
- 1/4 cup shredded Monterey jack cheese
- 1/4 cup shredded Parmesan cheese
- 2 tablespoons chopped cilantro
- 1. Preheat the oven to 400 degrees Fahrenheit.
- 2. Evenly spread 3 tablespoons BBQ sauce to 1/4-inch from the edge of each flatbread.
- 3. In order, evenly top each flatbread with:
- 1/3 cup chipotle chicken
- 2 tablespoons diced grilled pineapple
- 2 tablespoons diced poblano pepper
- 1 tablespoon Monterey jack cheese
- 1 tablespoon Parmesan cheese
NOTE: Do not pile ingredients in the center; concentrate on spreading them towards the outside edges. - 4. Place the pizzetta on a lined or prepared baking sheet in the preheated oven. Bake for 10 to 12 minutes or until the cheese melts.
- 5. Evenly top each cooked pizzetta with 1/2 tablespoon of chopped cilantro.
- 6. Cut as desired. Enjoy immediately!
Honey Mango Sauce
- 1 cup frozen, thawed mango cubes OR fresh mango
- 1/4 cup honey
- 1. Using a blender, food processor, or immersion blender, puree all ingredients until smooth. Cover, and place in the refrigerator until ready to use.
Roasted Poblano Peppers
- 1 poblano pepper, washed and pricked 3 to 4 times with a sharp knife
- 1. Place the whole pepper on the grill on medium heat, in a broiler on high, or in a toaster oven. Cook for 15 to 20 minutes, turning every 5 minutes, until the skin is blackened.
- 2. Remove the pepper from the heat and allow it to cool. Split the cooled pepper and remove the core and seeds. Cut into 1/4-inch pieces. Use immediately or cool it and keep it covered in the refrigerator.
Grilled Pineapple Slices (makes 12 slices, enough for 6 cups)
- 1 large pineapple, peeled and cleaned with the “eyes” removed
- 1 1/2 teaspoons canola oil
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons chili powder
- 1. Slice the pineapple into 12 slices about 1/2-inch thick. Carefully remove the core from each slice.
- 2. Brush each ring with oil and season with salt and chili powder.
- 3. Grill or broil the pineapple on medium-high heat for 3 minutes on each side until softened and slightly charred. Use immediately or cool it and keep it covered in the refrigerator.
Chipotle Chicken Breast
- 3 (4 ounces) raw, boneless, and skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon chipotle powder
- 3/4 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon very finely chopped garlic
- 3 tablespoons lime juice (about 1 fresh lime)
- 1. Combine all ingredients in a lidded container and turn to coat the chicken thoroughly. Cover and refrigerate to marinate for 4 to 12 hours.
- 2. Preheat a grill or broiler on high heat. Grill or broil the chicken for 3 to 4 minutes on each side until crispy and with a minimum internal temperature of 165 degrees Fahrenheit.
- 3. Remove the chicken from the grill or broiler. Allow it to cool slightly, then chop it into 1/4-inch pieces. Use immediately or cool it and keep it covered in the refrigerator.
Chef Tips:
- Refrain from marinating the chicken for over 12 hours, or cooking will become challenging.
- You can prepare the chicken, pineapple, and peppers up to 3 days ahead of time. All of the recipes will work on the grill or under the broiler.
- Serve extra grilled pineapple on the side or save for snacking later.
- You can use canned pineapple rings in 100% juice if you thoroughly drain and pat dry the rings.
