Life has been pretty great lately. You see, I’m getting married in 6 days and during the final countdown, everything just seems to fall in to place. I’m so excited for what’s to come, and I can’t wait to see all the hard work that’s been put into this day come to life. There’s a lot of pressure going into a big wedding, but I know no matter what everything will work out, and in the end I’ll be married to my best friend.
During the “final countdown” (which has lasted about a month!) it’s been hard to make sure we’re eating healthy. I’ve been trying to cook, but with our nights booked up with tons and tons of appointments and commitments, it’s been hard. Not gonna lie, having a ridiculously busy schedule can conflict with healthy home cooking. Though, it is definitely not impossible. This meal took about 30 minutes to make. It was filling, delicious, and there were plenty of leftovers for lunch the next day. I know I’ll be making it again in the future.
Chicken Tikka Pizzas
Adapted from Cooking Light April 2013
2 skinless boneless chicken breasts, cut into halves
1/4 cup plain Greek yogurt, plus 2 tablespoons
2 teaspoons garam masala, divided
1 (14 oz) can diced tomatoes, drained
1 tablespoon olive oil
1 teaspoon fresh ginger, peeled & grated
1/4 teaspoons red pepper flake
3 garlic cloves, minced
1/2 teaspoon salt
4 whole wheat pitas
1/4 red onion, sliced
6 oz mozzarella cheese, shredded
2 tablespoons cilantro, to garnish
1. Preheat broiler to high.
2. Cut chicken in half horizontally. Combine 1/4 cup Greek yogurt and 1/2 teaspoon garam masala. Cover chicken with sauce and place on a foil-lined baking sheet. Sprinkle with salt and broil for 5 minutes on each side. Remove from oven and cut into bite sized pieces.
3. Heat a skillet over medium-high heat. Place tomatoes in a blender and blend until almost smooth. In the skillet; heat olive oil and add 1.5 teaspoons garam masala, ginger, red pepper flakes, and garlic. Stir for 1 minute. Add in tomatoes and simmer for 4 minutes. Stir in salt and 2 tablespoons Greek yogurt. Add diced chicken to pan and toss.
4. Place pitas on a baking sheet. Broil for 1 minute on each side. Remove from oven and spoon 1/2 cup chicken mixture on top of pitas. Top with onions and cheese. Broil for 2 minutes. Remove and garnish with cilantro.