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Grilled Naan Pizza with Strawberry Chicken and Avocado

Grilled Naan Pizza with Strawberry Chicken and Avocado


After having the maximum glad birthday earlier this week, I couldn’t wait one extra minute to share this recipe for Grilled Naan Pizza with Strawberry, chook, and Avocado with you. It’s laid back and smooth breezy to make (thanks pre-made naan pizza crust), however its sparkling aggregate of toppings makes it experience unexpected and celebratory.

whilst for my large 3-0 ultimate yr I threw a themed birthday bash, offered myself a brand new pair of shoes, and invited every person I may want to think about, this yr, I didn’t make a whole lot of a plan at all. Ben and that i went out for a special dinner over the weekend, and on the morning of my birthday, he casually cautioned we exit for pizza.

Little did i suspect that 31 might turn out to be considered one of my happiest birthdays but, not due to the fact the activities have been off-the-charts unusual or due to the fact we partied till sunrise, however because the entire day became interspersed with unexpected, touching moments of love from buddies and own family.

Grilled Naan Pizza with Strawberry Chicken and Avocado


INGREDIENTS
  •  1/4 cup balsamic vinegar — plus 2 tablespoons, divided
  •  1 medium boneless skinless chicken breast — (about 8 ounces)
  •  2 tablespoons extra-virgin olive oil — divided
  •  1 medium avocado
  •  8 ounces fresh strawberries — about 1 1/2 cups sliced
  •  3 ounces goat cheese — about 3/4 cup crumbled*
  •  1/2 cup loosely packed fresh basil leaves
  •  2 cooked naan flatbreads — regular or whole wheat

INSTRUCTIONS
  1. Prepare the balsamic glaze: Heat 1/4 cup balsamic vinegar in a small saucepan over medium heat. Simmer until syrupy and reduced to about a tablespoon, 8 to 10 minutes.
  2. Grill the chicken: Preheat an outdoor grill or indoor grill pan to medium high (about 425 degrees F). Slice the chicken breast in half length-wise so that you have 2 chicken cutlets. Brush with the remaining 2 tablespoons balsamic vinegar and 1 tablespoon olive oil. Grill on each side until the chicken is cooked through and reaches an internal temperature of 165 degrees F, about 6 to 8 minutes per side. Remove to a plate, cover, and let rest 5 minutes. Cut into thin slices, then re-cover and set aside.
  3. Prepare the rest of your toppings: Peel, pit, and slice the avocado (cover it with plastic or a squirt of lemon juice to prevent browning); cut the strawberries into 1/4-inch-thick rounds or slices; crumble the goat cheese; and slice the basil into thin ribbons.
  4. Grill the naan and assemble the pizzas: If using a grill pan indoors on the stove, heat the grill pan over medium high. Brush both sides of one of the naan with olive oil and place it in the grill pan, pressing down on the top of it with a spatula to sear. Cook on the first side until just beginning to char, about 2 to 3 minutes. Flip and cook on the second side, just until you have light browning, 30 seconds to 1 minute, then remove to a sheet pan or large plate. Repeat with second naan. If using an outdoor grill, ensure your grill plates are very clean (I recommend heating the grill to very high heat, then brushing the grates to remove any residue). Reduce the heat to medium, about 350 degrees F. Brush both sides of the naan with oil, place them on the grill, and close the lid. Let cook 2 to 4 minutes, until the first side has light grill marks. Flip, close the lid, and cook 30 seconds to 1 additional minute, until the second just side begins to brown. Remove to a sheet pan or large plate.
  5. Arrange the strawberries, grilled chicken, goat cheese, and avocado slices on the charred side of the naan. Carefully place it back on the heat (if you are using a grill pan, reduce the heat to medium). Cover and let cook until the cheese is warmed through and the bottom finishes browning, about 2 additional minutes. Remove from heat. Drizzle with the balsamic syrup and sprinkle with fresh basil. Serve immediately.

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