Chicken Vegetable Pizza with Beet Salad
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- Prep Time
- 10 mins
- Total Time
- 20 mins
Ingredients
- 1
- Multigrain Thin Crust Chicken and Vegetable Pizza
- 0
- 2
- First Cold Pressed Extra Virgin 100% Olive Oil, divided
- 30
- 8
- Sliced green onions, divided
- 0
- 1
- Ground cumin
- 5
- 3
- Garlic, minced
- 0
- 1
- Lentils, drained and rinsed lentils
- 540
- 2
- Cherry tomatoes, halved
- 500
- 1 1/2
- Sliced jarred beets
- 375
- 1
- Thawed frozen shelled edamame or lima beans
- 250
- 1/4
- Chopped parsley
- 60
Directions
Step 1
Preheat oven to 425°F (220°C). Prepare pizza according to package directions.
Step 2
Heat 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.
Step 3
Transfer to a bowl. Stir in tomatoes, beets, edamame, remaining oil, green onions and parsley. Serve with pizza.
Tip
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Nutritional Facts
- Calories:
- 430
- Fat:
- 14 g
- Carbs:
- 53 g
- Protein:
- 25 g
