These easy, no-carb, Grilled Mexican Chicken Paillard Pizzas are just the ticket for busy summer weekends! Seasoned just right, fast-grilled, and topped with green chili refried beans, two spicy grilled peppers and onions, melted cheese, shredded iceberg lettuce, chopped summer tomatoes, sliced black olives, queso fresco, and a final drizzle of my secret sauce! A super fun and easy pizza without the extra carbs!  

 

 

 

 

Welcome to Day 2 of #CookoutWeek 2018! Everyone having fun and enjoying all of the recipes so far? They’re quite amazing aren’t they?! All of the bloggers who got together from around the world have been hard at work cooking, baking, grilling, and blending up so many wonderful things for you to enjoy all summer long! And this has all been possible due to our fearless leader, Allison, of The PinterTest Kitchen! And that’s not all, there’s even an enormous Prize Package #Giveaway that you can enter (*below) for a chance to win! So be sure to check it out!

 

Here’s what one lucky winner will receive
from this year’s Sponsors!

• Char-Broil Classic 280 2-Burner Liquid Propane Gas Grill from blog hosts The PinterTest Kitchen. This grill has 280 square inches of cooking space over porcelain-coated grates and two 12-inch side shelves for extra prep space.
• A Red KitchenAid Mixer and 5 Flavored Butters from our friends at Chef Shamy. Make the World a Butter Place® with Chef Shamy! The winner will receive Garlic Butter, Cinnamon Brown Sugar Honey Butter, Vanilla Bean Honey Butter, Strawberry Honey Butter, and French Onion Butter with Asiago Cheese to use in your favorite cookout recipes. And if you just can’t wait, use 10BUTTER10 starting today to get 10% off your Chef Shamy butter order on Amazon. These butters contain no oil, and the savory butters are perfect for keto recipes.
• A Duck Product Pack from our friends at Maple Leaf Farms consisting of 2 pkgs All Natural Boneless Duck Breasts (7.5 oz), 2 pkgs Fully Cooked Roast Half Ducks w/Orange Sauce (14 oz), 1 pkg Duck Bacon (12 oz), and 1 pkg All Natural Duck Legs (16 oz). Maple Leaf Farms is celebrating its 60th anniversary raising White Pekin ducks on local, family-owned farms.
• Butter-flavored Organic Coconut Oil from our friends at Barlean’s. This dairy free option offers all the healthy benefits of organic coconut oil, with the rich taste of butter. It’s great on toast, popcorn, baked potatoes, or cooked vegetables. You can also substitute it 1:1 for butter in baking, cooking, and frying, and of course it is perfect as a butter substitute for all your favorite cookout recipes.
• 24 Cartons of Vinegar Shots from our friends at Vermont Village. You’ll receive 12 cartons of turmeric flavor and 12 cartons of cranberry flavor. Each carton contains 12 individual, 1 fluid ounce vinegar shot pouches! This raw, organic apple cider vinegar has rich flavors from whole foods and is sweetened naturally with honey.

That’s a prize pack worth over $750!

 

 

So, next up is my second recipe that uses Barlean’s Butter Flavored Coconut Oil! Barlean’s is a family-owned company located where my hubby grew up in the Pacific Northwest State of Washington! This company has quite an interesting story! Starting off in the salmon business, and blossoming into an extensive line of health benefitting products and supplements, and in 2013 started a “Pathway to a Better Life” which completely changed their company’s purpose! They have dedicated their lives to helping the less fortunate around the world, and donate a significant amount of their profits to numerous organizations! So not only do they have outstanding products, they have a kind heart, as well. You can read it all here and here!

 

 

 

 

I love creating unique and interesting dishes, especially chicken, as that’s my hubby’s favorite. And chicken “paillard” is just a fancy term for chicken that has been pounded thinly, and grilled or cooked quickly. Who doesn’t love that during the heat of the summer, right? And if skipping the bread, or at least cutting back a little, consider this your go-to Mexican Pizza! Even those who don’t hate carbs love it!!

 

So you simply start by mixing up my seasoning mix…

 

 

 

 

…then butterfly and pound the chicken breasts until very thin. Then sprinkle them heavily on each side with the seasoning mixture.

 

 

 

Place them onto a lined baking sheet, cover them, and pop them into the fridge to marinate while you get the rest of the ingredients prepared. (*You can even do this part the day before!)

Next, whip up the super easy secret sauce to drizzle over your pizzas later! Cover it, and pop it into the fridge to chill out and mellow. And prep any other toppings that you’d like on your pizzas!

 

 

 

 

The second main thing to prep is the peppers and onions. I used one of my own homegrown, sweet red cubanelles and a jalapeño from my garden, along with some onion. Toss them with melted Barlean’s Butter-Flavored Coconut Oil and a teaspoon of the extra seasoning mixture.

 

 

 

 

 

Place them onto a foil-lined grill tray, cover them and set them aside. *If your pan has large perforated holes, as mine does, just line it with foil so that you don’t lose any of the items that are small-chopped, such as the jalapeños.

 

 

 

Also have your refried beans and a regular butterknife or offset knife handy by the grill, along with some shredded Mexican blend cheese.

 

 

 

Heat up your grill to nice and hot, baste the tops of your chicken paillards with more melted coconut oil, and place the chicken oiled side down. (Pre-oil your grill grates with a little vegetable oil using tongs and an oil-soaked paper towel if your grates are prone to excessive sticking.)

 

 

 

 

Then baste the tops with more coconut oil. Grill until the bottoms have nicely charred grill marks, (about 4 minutes), and remove to a clean baking sheet grilled side UP.

 

 

 

 

 

*While grilling your chicken, be sure to grill your peppers and onions, too. (*If you want to grill them first, you can. Then just set them aside until needed.)

 

 

 

 

Spread tops with refried beans, then your grilled peppers and onions, and handfuls of shredded Mexican cheese.

 

 

 

 

 

 

 

And place back onto the grill. *Close the lid so that the chicken can fully cook and the cheese melts.

 

 

 

 

 

When the pizzas are done, remove with a large, round pizza spatula and place onto a large cutting board or pizza paddle.

 

 

 

 

With a sharp pizza cutter or knife, slice into serving-sized slices….

 

 

 

 

…and top with shredded lettuce and tomato, fresh cracked salt & pepper, sliced black olives, and a little more shredded cheese and/or crumbled queso fresco.

 

 

 

 

Lastly, drizzle that secret sauce all across the tops! (*Place it into a small snack baggie or disposable pastry bag and snip one corner off to do this quickly and easily!) 

 

 

Last but not least…DIG IN!!! You can pick these up just like you would a regular pizza, and WOW is it ever good!!! You’re REALLY going to LOVE these, and they aren’t hard to make at all!

The only trick to these Grilled Mexican Chicken Paillard Pizzas (or “pizzettes”, if you prefer), is to simply have everything ready in advance! Super fun for backyard barbecues, outdoor parties and celebrations, and the ingredients all travel well to a park or beach, too! Just have the chicken already completely prepped and ready to grill when you get there!

I so hope you all enjoy, and make these soon!!

 

 

 

a Rafflecopter giveaway

 

 

Thank you so much for having me, Allison! And many thanks to Barlean’s and all of this year’s sponsors who helped to make this awesomely fantastic event a success!!

 

~ All of the Bloggers Participating this Year! ~

The PinterTest Kitchen ♥ 2 Cookin Mamas ♥ A Day in the Life on the Farm ♥ A Kitchen Hoor’s Adventures ♥ April GoLightly ♥ Authentically Candace ♥ Blogghetti ♥ Body Rebooted ♥ Bottom Left of the Mitten ♥ Cheese Curd In Paradise ♥ Chef Sarah Elizabeth ♥ Coconut & Lime ♥ Cookaholic Wife ♥ CookwithRenu ♥ Daily Dish Recipes ♥ Everyday EileenFairyburger ♥ Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice ♥ Family Around the Table ♥ Fix Me a Little Lunch ♥ For the Love of Food ♥ Frankly Entertaining ♥ Frugal & Fit ♥ Get the Good Stuff! ♥ Hardly A Goddess ♥ Herbivore Cucina ♥ Join Us, Pull up a Chair ♥ Jolene’s Recipe Journal ♥ Jonesin’ For Taste ♥ Karen’s Kitchen Stories ♥ Kelly Lynn’s Sweets & Treats ♥ Mildly Meandering ♥ Moore or Less Cooking ♥ Our Good Life ♥ Oven Tales By Syama ♥ Palatable Pastime ♥ Sarah Cooks the Books ♥ Savory Moments ♥ Seduction In The Kitchen ♥ Strawberry Blondie Kitchen ♥ Sweet Coralice ♥ Tampa Cake Girl ♥ Technotini ♥ That Recipe ♥ The Baking Fairy ♥ The Beard and The Baker ♥ The Freshman Cook ♥ The Simple Supper ♥ The Spiffy Cookie ♥ The Weekday Gourmet ♥ This is How I Cook ♥ Who Needs A Cape? ♥ Wildflour’s Cottage Kitchen

 

 

~ Today’s Recipes Created by Bloggers
from Around the World! ~

 

 

 

*Be sure to follow Barlean’s on these Social Medias to keep up with their latest recipes, information, and promotions! Instagram, Twitter, Pinterest, and Facebook!

 

 

 

*Though we were sent product to try, this is not a personally sponsored post. Any and all opinions of this product are solely my own.

*This recipe was shared on Sumptuous Spoonful’s Healthy Pizza Round-Up! Click {here} to see them all!

Yield: 2 pizzas / 2 - 4 servings

Grilled Mexican Chicken Paillard Pizzas #CookoutWeek

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Ingredients

For Chicken:

• 2 boneless skinless chicken breasts, butterflied and pounded thin
• 2 tsp. chili powder
• 2 tsp. cumin
• 2 tsp. paprika
• 2 tsp. garlic powder
• 1 tsp. onion powder
• 1/4 tsp. chipotle powder
• 1/4 tsp. dried oregano
• 1/4 tsp. cayenne
• 1 tsp. kosher salt
• 1/4 cup melted and cooled Barlean's Butter-Flavored Coconut Oil
• 1 - 2 tsp. key lime juice, bottle or fresh squeezed

Topping Ingredients Part One:

• spicy green chili refried beans
• 1 small sweet red cubanelle, 1 - 2 jalapeño peppers, and half an onion (toss in 1 Tbl. melted coconut oil and 1 tsp. seasoning mixture before grilling)
• shredded Mexican blend cheese

Topping Ingredients Part Two:

• shredded lettuce, chopped tomato, sliced black olives
• fresh cracked salt and pepper
• more shredded Mexican blend cheese and/or crumbled queso fresco cheese

Secret Sauce:

• 1/2 cup sour cream
• 2 tsp. heavy cream
• 1 1/2 - 2 tsp. hot sauce (I used sriracha), to taste
• 1 1/2 - 2 tsp. seasoning mixture, to taste
• 1 tsp. key lime juice
• tiny pinch of salt to taste

Instructions

Butterfly chicken breasts, and pound in a ziplock baggie or between two pieces of plastic wrap until very thin.

In small bowl, stir together spices and seasonings for chicken (except coconut oil and lime juice). Season both sides of each chicken breast with seasoning mixture. Place onto a lined baking sheet, cover, and chill until needed.

Slice both peppers and onions, and place onto a grill-safe cooking tray. (Line with foil if perforated and the holes are a little bigger than your chopped jalapeños.) Melt 1 tablespoon of butter flavored coconut oil in microwave-safe dish on high for 10 seconds until just melted, and drizzle over peppers and onions. Sprinkle with 1 tsp. of the seasoning mixture, and toss. Set aside. Shred lettuce, chop tomatoes, and slice olives. Set aside.

Heat grill to get nice and hot. While grill is heating, melt 1/4 cup butter-flavored coconut oil, (10 15 seconds on High in the microwave), and brush top sides of chicken liberally dabbing on so that you don't muck up the seasonings. When grill is heated, turn one side down a little and oil those grates with vegetable oil. Place chicken onto grill coconut oiled side down. Brush tops of chicken liberally with more of the melted coconut oil. Place tray of vegetables onto hotter side of grill. Stir fry veggies until desired doneness, then remove and set aside. (*You can do the vegetables first ion you want to, then set aside on the hot pan until needed. They'll stay warm.)

When bottom of chicken is nicely charred with grill marks, place onto clean baking sheet cooked side UP. Spread the tops of each with refried beans, cooked peppers and onions, and handfuls of shredded Mexican blend cheese. Place back onto grill using a large, round spatula. Close lid and grill until chicken is done and cheese has melted. (Should only take about 4 minutes per side.)

Remove chicken pizzas to a large cutting board or pizza paddle.

Slice into serving-sized strips, top with shredded lettuce, chopped tomato, sliced olives and season with salt and pepper. Add more shredded cheese and/or crumbled queso fresco. Drizzle with secret sauce and serve with guacamole if desired. Enjoy!!

For Secret Sauce: Stir ingredients well in small bowl. Cover and chill until needed.