Chicken Vegetable Pizza with Beet Salad
Prep Time
Cooking Mode
1 Multigrain Thin Crust Chicken and Vegetable Pizza
2 First Cold Pressed Extra Virgin 100% Olive Oil, divided
8 Sliced green onions, divided
1 Ground cumin
3 Garlic, minced
1 Lentils, drained and rinsed lentils
2 Cherry tomatoes, halved
1 ½ Sliced jarred beets
1 Thawed frozen shelled edamame or lima beans
¼ Chopped parsley
1 Multigrain Thin Crust Chicken and Vegetable Pizza
2 First Cold Pressed Extra Virgin 100% Olive Oil, divided
8 Sliced green onions, divided
1 Ground cumin
3 Garlic, minced
1 Lentils, drained and rinsed lentils
2 Cherry tomatoes, halved
1 ½ Sliced jarred beets
1 Thawed frozen shelled edamame or lima beans
¼ Chopped parsley
Directions
1Preheat oven to 425°F (220°C). Prepare pizza according to package directions.
2Heat 1 tbsp (15 mL) oil in a large skillet over medium-high heat. Stir-fry half the green onions for 1 minute. Stir in cumin and garlic, stir-frying for 1 minute. Add lentils and heat through, about 2 minutes.
3Transfer to a bowl. Stir in tomatoes, beets, edamame, remaining oil, green onions and parsley. Serve with pizza.
Tips
1
Rendement : 500 ml (2 tasses)
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