Honey Chipolte Chicken Pizzas

I was going to use this chicken to make a nice healthy salad, but when I checked out our romaine lettuce it was scary and black on the bottom (clearly I haven’t fixed salad in a while).  So it was back to the drawing board.  I was grilling the chicken anyway, so I thought I could make a sort of Mexican themed pizza and came up with this.


-For the chicken:

  • 2 large boneless, skinless chicken breasts
  • 1/4 cup of honey
  • 1 tsp chipolte chile powder
  • 1 tsp garlic powder

-For the rest:

  • 4 whole wheat tortillas
  • 1 avocado
  • light sour cream
  • 4 oz. 2% cheddar cheese, grated
  • 2 cups black beans, rinsed and drained
  • 1.5 tsp cumin
  • 1.5 tsp garlic powder
  • 0.5 tsp salt
  • salsa
  • cilantro


  1. Mix the honey, chipolte powder, and garlic powder and pour into a ziplock bag with the chicken breasts.  Allow to marinate for at least 2 hours (I left mine from lunch to about 6).
  2. Grill the chicken.  Every grill is different, so you should do your own thing.  I cooked mine about 7 minutes a side.
  3. Meanwhile, spray a couple of baking sheets and lay out the tortillas.
  4. Mash the rinsed and drained beans and add the cumin, salt, and remaining garlic powder.  Mix well.
  5. Spread the bean paste over the tortillas.
  6. When the chicken comes off the grill, allow it to rest for a few minutes for the juices to redistribute, then dice.
  7. Spread the chicken evenly over the 4 tortillas.
  8. Cover with cheese, sprinkle with cilantro, and bake at 350 degrees for about 5 minutes or until cheese is melted.
  9. While they’re baking, remove the flesh from the avocado and mix with a couple of tablespoons of salsa (or to your preference) to make a quick and dirty guacamole.
  10. Once the pizzas come out of the oven, top with guacamole and sour cream.

These work out to be 556 calories and 19.6 grams of fat per pizza.

Printable version.

This recipe on FoodBuzz.

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