GOLDEN VALLEY, Minn. – Grilling season opens up plenty of opportunities to put healthy food on your plate.
Chef Jen Welper, Wellness Chef at The Mayo Clinic Healthy Living Program, stopped by the KARE 11 at 4 to share some tips on staying healthy while enjoying your grilled favorites.
Grilled Hidalgo Pizza
6-ounce HLP flax pizza dough ball
1/2 cup Salsa verde
1/2 cup Onions, sliced and caramelized
1/2 cup Grilled zucchini, sliced
4 ounces Grilled lime chicken breast, sliced thin
1/2 cup Part-skim mozzarella
1/4 cup Feta cheese or queso fresco crumbled
1/2 cup Pico de gallo
Grilled Lime Chicken (marinate for 5 minutes before grilling)
4 ounce Chicken breast
1 each Fresh lime, squeezed
1 teaspoon Garlic, minced
1/4 teaspoon Salt and pepper mix
1/2 teaspoon Olive oil
1. Preheat grill to medium-high heat and preheat oven to 400 degrees.
2. Roll out pizza dough to desired thickness; ideally 1/4 inch thick.
3. Place rolled dough on preheated grill, let cook on each side about 1-2 minutes, then place on a baking sheet.
4. Ladle 1/2 cup of salsa verde over pizza dough then top with caramelized onions, grilled zucchini, sliced chicken breast, part-skim mozzarella and feta cheese or queso fresco. Bake in the oven for about 15-20 minutes or until cheese is lightly golden brown. When the pizza is done baking and removed from the oven, top with fresh pico de gallo.
Chef’s Notes: Recipes for all items are provided; however, many of these same items can be purchased pre-made to save time. Items such as whole wheat flat bread is a good substitute for the homemade flax dough, if time is limited. Other grilled vegetables would be great additions to this recipe.
342 calories per serving, 12 fat grams, 876 grams of sodium, 38 carbohydrates, 22 grams protein
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