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Pizza Night! Chicken & Broccoli with Mixed Greens

Active Time: 45 minutes / Cook Time: 50 minutes / Total Time: 60 minutes

Makes 4 servings

Nutrition Corner: Garbanzo bean flour
Garbanzo bean flour is my favorite gluten free flour. It has a rich flavor, great consistency, and makes for a tasty flatbread. This flour is high in protein, fiber, and folate.

Pizza Night! Chicken & Broccoli w Mixed Greens.JPG


  • For the crust:
    • 2 ¼ cups garbanzo bean flour, sifted
    • 2 ¼ cups water
    • 1 ½ tablespoons olive oil
    • 1 teaspoon Italian seasoning
    • ¾ teaspoon sea salt
  • Toppings:
    • 2 teaspoons coconut oil
    • 1 medium onion, halved and sliced into thin halfmoons
    • ¼ teaspoon fine sea salt, divided
    • 1 garlic clove, minced
    • 1 boneless, skinless chicken breast, about 4-6 oz., chopped into ½” pieces
    • 2 cups diced broccoli, stems and florets, from 1 small head
    • 1 cup shredded sharp cheddar cheese
    • extra virgin olive oil, for drizzling
  • For the salad:
    • 6 cups mixed greens
    • 1 cup halved grape or cherry tomatoes
    • 4 scallions, thinly sliced
    • 6 tablespoons Basic Vinaigrette (if you did not make this on Prep Day, you can find it in the Other section of this document)


  1. Combine all of the crust ingredients in a medium bowl and whisk to combine. You can also do this in your blender. Set aside while you make the topping.
  2. Heat 1 teaspoon coconut oil in a large skillet over medium. Add the onion and a pinch of salt and cook, stirring often, until the onions are golden and softened, 10-15 minutes. If the pan looks dry, add water by the tablespoon.
  3. Add the garlic and cook, stirring constantly, for one minute. Transfer to a bowl and wipe out the skillet.
  4. Add 1 teaspoon coconut oil to the skillet and heat over medium. Add the chicken and cook, stirring occasionally, until the chicken is almost cooked through, about 5 minutes.
  5. Add the broccoli and cook 3-4 minutes, or until the broccoli begins to turn bright green. Remove from the heat.
  6. Place the top oven rack about 6” from the broiler, and turn on the oven's broiler.
  7. Line a 10 X 12-inch square baking tray** with all natural parchment paper. Use your hands to mold the parchment around corners, and cut to fit the baking dish as best you can.
  8. Whisk the crust ingredients again and pour liquid flatbread crust into your prepared baking tray.
  9. Place in the oven for about 8 minutes. Be careful here, and watch the entire time. Each oven is different, and times may vary. The crust is done when it starts to look crispy around the edges and lightly browned throughout. If your broiler does not have a flame, your crust will not get as browned.
  10. Once cool enough to handle, flip the parchment paper over so that the crust is now crispy side down on the baking tray. Carefully peel off the parchment paper.
  11. Using an oven mitt, lower the top rack into the middle position. Return the crust to the oven to crisp, about 5 minutes. Again, watch the crust closely so it does not burn. Once lightly browned, remove crust and reduce the heat to 350 F.
  12. Spread the onion mixture evenly on the crust to within ½” of the edges. Sprinkle with ½ cup cheddar. Sprinkle the chicken and broccoli evenly over the pizza, and top with the remaining ½ cup cheddar. Bake 10 minutes.
  13. Cut pizza into 10 pieces.
  14. Place 1 ½ cups mixed greens on each of two plates and top each with ¼ of the tomatoes and scallions, and 1 ½ tablespoons dressing. Serve with up to 3 pieces of pizza per person.
  15. Package remaining pizza and salad in airtight containers for lunches tomorrow.

*To toast nuts and seeds, place them in a dry skillet over medium-low heat and cook, stirring often, until they begin to turn golden and give off a nutty smell. Watch them carefully: nuts go from toasted to charcoal in no time flat!

**If you have an oven-safe 12” skillet, (cast iron is ideal) skip the baking tray and use the skillet for the pizza, flipping it in step 10 with tongs and a spatula, and then removing the parchment.