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Primal Provisions Pick of the Week: Salsa Verde Chicken Pizza

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This is a recipe is from our Primal Provisions collection.

(RELATED: Click here to learn more about Primal Provisions, our weekly Migraine Miracle meal planning service.)

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Salsa Verde Sauce:

  • 8 fresh tomatillos, outer husk removed and cut in half
  • 1 yellow onion, peeled and cut in half
  • 2 large garlic cloves, peeled and left whole
  • 1/2 jalapeno (optional)
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • Parchment paper


  • 4 chicken breasts
  • 1/2 lime, juiced
  • 1/4 c. cilantro,
  • salt and pepper to taste
  • 3 tbsp olive oil


  • 4 c. mozzarella, shredded, divided
  • 1 c. cheddar, shredded
  • 3 eggs
  • 1/4 tsp garlic powder
  • 1/2 tsp kosher salt


  1. Preheat oven to 400’
  2. Line a baking pan with parchment paper and top with the 8 tomatillos, 1 yellow onion, 2 garlic cloves, and 1/2 jalapeño (if using).
  3. Use a pastry brush to apply the olive oil to the vegetables and sprinkle with kosher salt.
  4. Once the vegetables are cooked, place them all in a blender and purée. Set this sauce aside.
  5. Place 4 chicken breasts in a glass baking dish and use a pastry brush to brush with 3 tbsp olive oil.
  6. Sprinkle with 1/4 c. chopped cilantro, juice of 1/2 lime, and salt and pepper to taste.
  7. Bake at 400’ for about 35-40 minutes, or until cooked (will vary depending on thickness of your chicken).
  8. Once the chicken is done, turn the oven up to 450’
  9. Chop the chicken.
  10. Start the pizza by lightly beating the eggs in a bowl with the 1/4 tsp garlic powder and 1/2 tsp salt.
  11. Stir in 2 c. mozzarella and 1 c. cheddar.
  12. Line a pan with parchment and spread the egg and cheese mixture over the pan in a thin layer.
  13. Bake at 450’ for about 10 minutes, or until lightly browned.
  14. Cool slightly and then spread a thin layer of sauce over the pizza (no more than half the sauce, you will have leftover sauce to freeze or use in another dish).
  15. Top with the chicken and an additional 2 c. of mozzarella cheese.
  16. Return pizza to the oven for about 5 minutes, or until the cheese topping is beginning to bubble and brown.

Makes about 10 squared slices.


  • We use pastry brushes like these:
  • We use a blender like this one:
  • We also recommend that you grate your own cheese instead of purchasing pre-shredded as those include some form of carb-y starch to prevent sticking. And that’s not how we would want to spend our daily carb allowance!
  • Tomatillos also come in a can if you can’t find fresh. Drain them and skip the roasting step for these.
  • If you can’t find canned or fresh tomatillos, try substituting green tomatoes with a little bit of lime juice to add some acidity.

Click the button below to download a printable copy of the recipe.
Click Here to Download the Recipe