Mindful Sodexo 
Whole wheat flatbread layered with banana mango ketchup, chipotle chicken, poblano peppers, cilantro & grilled pineapple
Nutrition Facts:
Calories: 390, Carbs: 53g, Protein: 23g, Fat: 10g, Sat. Fat: 3g, Cholesterol: 50mg, Sodium: 600mg, Fiber: 8g
Prep Time: 4 hours for marinating; 20 to 23 minutes Cook time: 44 to 47 minutes Yield: 4 servings; 1 pizzetta each
Spicy Chipotle Chicken Pizzetta
Chipotle Chicken Breast:
- 3 Tablespoons lime juice
- 1 Tablespoon canola oil
- 1 Tablespoon chipotle chili powder
- ¾ teaspoon chili powder
- ¾ teaspoon ground cumin
- ¾ teaspoon ground coriander
- 1 ¼ teaspoons peeled and finely chopped fresh garlic cloves
- 12 ounces boneless and skinless chicken breast
Banana Mango Ketchup:
- 1 ¼ teaspoons canola oil
- 2 ½ Tablespoons finely diced onion
- 1 1/8 cups roughly chopped fresh bananas
- ½ cup peeled, pitted and roughly chopped fresh mango
- 1 ½ Tablespoons orange juice
- 1 ¼ teaspoons packed light brown sugar
- 3/4 teaspoon curry powder
- 1/8 teaspoon Kosher salt
- 1/8 teaspoon ground black pepper
- 1 ¼ teaspoons unseasoned rice vinegar
- 1 ½ Tablespoons lime juice
Grilled Pineapple:
- 4 ounces fresh pineapple, peeled, cored and cut into ½-inch thick slices, about 2 to 3 slices
- 1/8 teaspoon canola oil
- 1/8 teaspoon Kosher salt
- 1/8 teaspoon chili powder
Roasted Poblano Peppers:
- 2 poblano peppers
- 1 ¼ teaspoons canola oil
- 1/8 teaspoon Kosher salt
- 1/8 teaspoon ground black pepper
Spicy Chipotle Chicken Pizzetta:
- 4 whole wheat flatbreads, approximately 4-inch x8-inch or whole grain pocketless Greek pita or whole grain naan
- 1/4 cup shredded Monterey jack cheese
- 1/4 cup shredded Parmesan cheese
- 1/4 cup chopped fresh cilantro
To Prepare Chipotle Chicken Breast:
- 1. In a bowl, combine lime juice, oil, chipotle chili powder, chili powder, cumin, coriander and garlic. Mix well.
- 2. Add chicken. Toss to coat evenly. Cover, and place in refrigerator for at least 4 hours to marinate. Drain and discard excess marinade when ready to cook.
- 3. Cook chicken breasts on grill or grill pan until well-marked on both sides. Transfer chicken to a sheet tray coated with cooking oil spray. Finish cooking in a preheated 350-degree Fahrenheit oven until cooked through. Or, line a sheet tray with parchment paper. Place marinated breasts. Bake in a preheated 350-degree Fahrenheit for 10 minutes or until cooked through. Remove from heat. Allow to sit for 10 to 15 minutes. Then, cut into ½-inch dice. Divide into four portions.
To Prepare Banana Mango Ketchup:
- 1. In a saucepan, heat oil over medium heat.
- 2. Add onions. Sauté, stirring, for 5 minutes or until translucent.
- 3. Add bananas. Cook, stirring occasionally, for 4 to 5 minutes.
- 4. Add mango, orange juice, brown sugar, curry powder, salt and pepper. Cook, stirring, for 5 minutes or until thickened.
- 5. Remove from heat. Stir in vinegar and lime juice. Allow to cool slightly.
- 6. Add cooled mixture to a food processor or blender. Process until smooth consistency. Cover, and place in refrigerator until ready to use.
To Prepare Grilled Pineapple:
- 1. Peel and clean the pineapple. Remove all the "eyes." Cut into ½-inch rounds.
- 2. Brush each round lightly with oil. Season with salt and chili powder.
- 3. Grill over medium heat for 6 minutes or until softened. Turning once on each side to make crosshatch marks. Remove from heat and allow to cool slightly. Once cooled, remove the pineapple core from each slice. Cut into ¼-inch dice. Cover, and place in refrigerator until ready to use.
To Prepare Roasted Poblano Peppers:
- 1. Cut peppers in half and remove seeds.
- 2. Combine peppers and oil. Toss to evenly coat. Arrange in single layer on a sheet tray.
- 3. Sprinkle with salt and pepper. Roast in a 450-degree Fahrenheit oven for 10 minutes or until tender. Remove from oven. When cool enough to handle, peel peppers. Cut into ¼-inch dice. Cover, and place in refrigerator until ready to use.
To Prepare Spicy Chipotle Chicken Pizzetta:
- 1. Preheat convection oven to 350 degrees Fahrenheit (or standard oven to 400 degrees Fahrenheit).
- 2. Evenly spread 4 Tablespoons banana mango ketchup to ¼-inch from the edge of each flatbread.
- 3. In order, evenly top with:
-1 serving diced chipotle chicken
-2 Tablespoons diced grilled pineapple
-2 Tablespoons diced roasted poblano peppers
-1 Tablespoon shredded Monterey jack cheese
-1 Tablespoon shredded Parmesan cheese
NOTE: Do not pile ingredients in center but concentrate on spreading towards outside edges. - 4. Place in preheated oven. Bake for 10 to 12 minutes or until cheese is melted.
- 5. Evenly top cooked pizzetta with 1 Tablespoon chopped cilantro.
- 6. Cut as desired. Enjoy immediately!
