Ingredients
Scale
- 15–20 Brussel Sprouts
- 3 – 3oz Chicken Tenders
- Mozzarella Cheese
- Pine Nuts (optional)
- Whole Wheat Pizza Dough (I made mine using Betty Crocker’s Pizza Dough recipe and substituted the all-purpose flour for whole wheat. Buying store-bought or prepping ahead of time will SIGNIFICANTLY cut down your prep time!)
- Sriracha
- Olive Oil
- Roasted Red Pepper Flakes
- Onion Powder
- Garlic Powder
- Smoked Paprika
- Salt
- Pepper
Instructions
Sriracha Chicken +Brussel Sprouts
- Preheat oven to 400F
- Chop brussel sprouts into thin, 1/4″ pieces and place in a medium bowl
- Combine 2T. olive oil with salt and pepper and coat Brussel Sprouts
- Place brussel sprouts on a lined baking sheet and bake for 15 mins.
- Stir and place back in the oven for 15 minutes.
- While the brussel sprouts are cooking, slice chicken into thin strips
- Add sriracha, olive oil, red pepper flakes, onion powder, garlic powder, and smoked paprika to the bag. Add in chicken and marinate in the fridge for at least 30 mins.
- Grill chicken (I used a George Foreman which significantly cut down cooking time!) until completely cooked.
If you aren’t into trying the pizza, you can stop here! Pair the sriracha chicken and Brussel sprouts with some brown rice or quinoa for a delicious lunch!
Pizza Assembly
- Bake pizza crust according to package or recipe directions
- Slice mozzarella cheese and cover pizza. Add sriracha chicken, roasted brussel sprouts, and pine nuts. Cook until cheese is melted.
- Remove from oven and top with sriracha sauce. Enjoy!