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Chicken meatza with basil avocado cream

chicken meatza

Going back to my roots today with this chicken meatza recipe with basil avocado cream. When I launched my blog earlier this year it was because I wanted to create a new, fun way for people to enjoy traditional crust filled comfort foods but in a healthier way… and all autoimmune compliant without grains, gluten or dairy. Meatza’s are a great high protein alternative for pizza. Lean and delicious.

I really recommend them especially if you’re into fitness in a big way like me. It’s super important if you want to build lean muscle that you train and refuel correctly.

This chicken meatza with basil avocado cream is super easy to make. I like to slice it into portions and munch on it pre and post work out. Lets get to it muscles!

Makes 1 chicken meatza with basil avocado cream

INGREDIENTS

Chicken Meatza Base
  • 1 chicken breast (160g)
  • 230g pork mince
  • 1 banana shallot
  • 1 garlic clove
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon tomato bruschetta mix
  • 1 tablespoon fresh parsley
  • 1 tablespoon fresh basil
  • Pinch of sea salt and coarse black pepper
Roasted Carrot Ribbons
  • 3 carrots
  • 1 tablespoon extra virgin olive oil
  • Pinch of sea salt
Basil Avocado Cream
  • 1.5 avocados
  • 15 fresh basil leaves
  • 1 tablespoon extra virgin olive oil
  • Juice of 1/2 lemon
  • 1 teaspoon apple cider vinegar
  • Pinch of sea salt and course black pepper
To Serve
  • Handful of baby watercress
  • Fresh basil leaves

METHOD

Preheat the oven to 190C (fan assisted.)

Peel the onion and garlic and finely dice. Heat 1 tablespoon of olive oil in a pan and gently sweat for 2 minutes on a medium heat until translucent.

Add to a food processor and blitz with all the remaining base ingredients until you have a thick minced meat.

Place a sheet of lightly oiled greaseproof paper on a baking tray. Spread the meat mixture into a circle to form the base. Bake in the oven for 20 minutes. Drain the juices.

Meanwhile, peel and remove the top of the carrots. Using a vegetable peeler make the carrot ribbons using long thin slices and place on a baking tray. Coat with 1 tablespoon of extra virgin olive oil and a pinch of salt and roast in the oven for 8 – 10 minutes until soft and a little crispy.

Basil Avocado Cream

Using a hand blender, blitz the basil avocado cream ingredients together until smooth.

Once the base is cooked, top with lashings of your thick basil avocado cream, roasted carrot ribbons, fresh watercress, basil leaves and a drizzle more of extra virgin olive oil.