This past Sunday was my first Mother’s Day. {Last year was really my first but Callen was in my belly} My hubby really made my day special. He made lunch for me on Sunday, took me out to dinner Sunday night and then made an extended Mother’s Day and cooked me dinner on Monday night. {There’s a reason for the extension, but I’m not going to tell on him, something about forgetting my present.}

He got me this, well… Callen got me this for Mother’s Day.

It’s from Lisa Leonard Designs, and I LOVE it! {I might have given him a little hint a few weeks before}

He told me that I wasn’t allowed to cook on Mother’s Day but I had already planned to make these pizzas for lunch. So I made the sauce on Saturday and let him  do the rest on Sunday after church {by let him, I mean, I put them together and he grilled. technically I didn’t cook}. I wasn’t sure how they would taste since I’m not a big fan of cilantro. We both loved them. They were delicious and I really want to have them again this Sunday. They were easy to put together and the sauce was a snap to make. It may look like a lot of ingredients, it is but you probably already have most of the ingredients already.

I hope all the Mother’s out there had a very blessed weekend with their loved ones. My mom and mom-in-law don’t live close by but we try our best to stay in touch and send our love from miles away. I love them both and am very blessed to have two Godly women in my life who love us and love Callen.

Charm is deceitful, and beauty is vain,

but a woman who fears the Lord is to be praised.

Proverbs 31:30

Updated: May 19

Chicken and Avocado Pita Pizza

Ingredients

Chicken Marinade:

1/4 cup orange juice

2 tablespoons lime juice

1 tbsp crushed red pepper flakes

3/8 tsp ground cumin

1/4 tsp salt

1/4 tsp pepper

1 chicken breast

To make the Cilantro Sauce:

1 cup chopped fresh cilantro

1 large garlic clove, minced

1 minced and seeded jalapeño pepper

1 tablespoon lime juice

1/4 cup extra-virgin olive oil

Salt and pepper, to taste

For the pizza:

3 pieces whole wheat pita bread

1/2 cup shredded mozzarella cheese

2 large avocado, peeled, pitted, and sliced

Directions:

Mix all ingredients for the chicken marinate and marinate chicken for 2 hours or overnight.

Cilantro sauce: In the bowl of a food processor or a blender, combine cilantro, minced garlic, jalapeño, and lime juice. Sprinkle salt, and pepper  Pulse until combined and roughly chopped. With the motor running, slowly pour in the olive oil. Blend until smooth. Preheat grill to 400 degrees.

Grill chicken breast till internal temperature reaches 160 degrees. Let chicken rest for 8 minutes. Slice chicken into then slices.

Divide the sauce and spread evenly on pita bread pieces. Top with cooked chicken pieces, then shredded mozzarella cheese. Place pita pizzas on grill, (or bake in oven) for 8-10 minutes, or until cheese is melted. Remove from the grill. Top pizzas with avocado slices. Cut into pieces and serve warm.

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Recipe Adapted From Two Peas and Their Pod