One of my favorite food bloggers is Lia Huber of The Nourish Evolution. She’s a pro at using fresh, seasonal vegetables year round and finding new and creative ways to make leftovers not seem like leftovers. Instead of just re-heating last night’s dinner, she creates what she calls reinvention recipes which turn leftover food into an entirely different meal.
For today’s recipe, I’m using that concept to take last night’s Balsamic Chicken & Brussels Sprouts and turn it into Chicken & Brussels Naan Pizza. Oh yeah.
Dinner last night was inspired by this recipe over at Chocolate Salad. I lightened it up a bit this time and mixed up the cooking method, so it had a distinctly different feel than the other times I’ve made it.
Then today, I put the garlic naan bread I got at Aldi to good use and turned the leftovers into a delightful, unconventional pizza. The naan bread was a special buy that Aldi likely doesn’t have any longer, BUT they carry regular naan bread year round, so you could easily use that and just brush some oil and garlic powder onto it if you want to add that flavor.
Now, I knew that last night’s dinner was going to be a bit bulky for a pizza (particularly the Brussels sprouts), so I threw everything into the Ninja and pulsed it twice to get a finer texture.
I thought about using pesto as a base sauce for the crusts, but I didn’t have enough to do that and still make the shrimp recipe I have planned next week. Instead, I just put a couple of spoonfuls of SimplyNature organic baslamic vinaigrette onto each crust, then topped with the sprouts mixture.
Frankly, I could have baked these as-is and they still would have been good, but not a true pizza. Bring on the mozzarella and Parmesan! I baked the pizzas at 425 for 15 minutes, then broiled on low for an additional minute or two, just long enough for the cheese to start to brown.
Y’all. This was so different, but SO. GOOD. This is one of the main reasons I love taking food adventures, because you never know what delights you’ll discover.
Both recipes are included below. Happy cooking!
Balsamic Chicken & Brussels Sprouts
- 3 cooked chicken breasts, shredded
- 16 oz Brussels sprouts
- 8 oz baby bella mushrooms, stems removed
- 2 T balsamic vinegar
- 1 t Italian seasoning
- 1/2 t garlic powder
- salt and pepper, to taste
- 1 oz chopped walnuts
- balsamic vinaigrette, for topping
- Step 1 Preheat oven to 450 degrees.
- Step 2 To prepare Brussels sprouts, chop off the stem and halve lengthwise, discarding any loose leaves. Set aside in a medium bowl.
- Step 3 Halve mushrooms, then add to Brussels sprouts.
- Step 4 Pour balsamic vinegar over sprout and mushroom mixture, then gently stir to mix well.
- Step 5 Spread sprout and mushroom mixture in a single layer on a parchment-lined baking sheet. Sprinkle Italian seasoning, garlic powder, salt, and pepper on top. Bake for 20 minutes, or until sprouts start to brown and mushrooms are tender.
- Step 6 Remove from oven and add cooked chicken to pan. Mix well. Return to oven and continue to heat at 450 for an additional 5-10 minutes, or until chicken is heated through.
- Step 7 Remove from oven and sprinkle chopped walnuts on top. Serve in bowls (with balsamic vinaigrette if desired).
Chicken & Brussels Naan Pizza
- 2 cups leftover Balsamic Chicken & Brussels Sprouts
- 2 pieces garlic naan bread (can substitute regular naan)
- 4 T balsamic vinaigrette
- 1 cup mozzarella cheese
- 1/4 cup Parmesan cheese
- Step 1 Preheat oven to 425 degrees.
- Step 2 Using a food processor, chop the leftover chicken & Brussels sprouts (I did two pulses on the Ninja).
- Step 3 Place naan bread on baking sheet and spread 2 tablespoons of balsamic vinaigrette onto each piece.
- Step 4 Divide chopped chicken and sprouts mixture evenly across naan bread, then top each piece with mozzarella and Parmesan cheeses.
- Step 5 Bake at 425 for 15 minutes, then turn the broiler on low and broil for an additional 1-2 minutes, or just until cheese starts to brown.
- Step 6 Slice and enjoy!