Get ready to see a lot of naan pizza recipes since it’s definitely one of weeknight go-to’s. Last night I made a delicious pineapple chicken variation.
1 Lemon & Olive Oil Baked Chicken Tender, shredded
2 Tablespoon of Trader Joe’s Pineapple salsa
1/4 cup of black beans
1/4 cup of sautéed kale
1 piece of Trader Joe’s reduced fat white cheeder cheese
1 piece of Trader Joe’s tandoori naan
1. Marinate baked chicken tender in pineapple salsa overnight
2. Sauté kale, follow these same directions I use for spinach
3. Set oven to 350 degrees
4. While oven is preheating shred chicken and put remaining ingredients on top of tandoori naan
5. Bake for 8-10 minutes, until cheese is melted. I let my pizza bake for 10 minutes and a some of the black beans were a little on the crispy side so I would probably side towards 8 minutes.
6. Enjoy hot!
Note: Cut your weekday cooking time in half and make your kale and bake chicken tenders during the weekend. I keep kale and baked chicken tenders in the freezer so I always have prepped ingredients ready to go.