Chicken, Black Bean & Smashed Avocado Pizza Recipe

This healthier chicken pizza is incredibly flavorful, simple to prepare, and likely to become a favorite. Lime‑marinated chicken and black beans sit on a thin, crispy crust, finished with smashed avocado and shredded iceberg lettuce for contrast. A delicious, balanced meal that’s worth trying.

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Why you’ll love this recipe

• A fresh twist on pizza. Instead of red sauce, this version is brushed with olive oil and garlic, then topped with lime‑marinated chicken, mozzarella, black beans, red onion and optional jalapeño for heat. It’s finished with smashed avocado and crunchy shredded lettuce for texture and brightness.
• More nutritious than standard pizza. This recipe delivers lean protein, fiber from black beans, healthy fats from avocado and plenty of flavor—an easy family dinner that can be adapted for picky eaters by omitting the jalapeño.

Key Ingredients

• Pizza dough — pre‑made dough works great. Roll thin for a crisp crust; reserve any extra dough for a mini pizza if desired. Gluten‑free or cauliflower crust options can be used following package directions.
• Lime‑marinated chicken cutlets — a quick marinade of lime, olive oil and spices gives bright flavor. Marinate at least 1 hour, up to 8–12 hours for more depth.
• Shredded mozzarella — use low‑moisture mozzarella, full‑fat or reduced‑fat depending on preference.
• Black beans — rinsed and well‑drained for protein and fiber.
• Avocado — smashed with lime and cilantro to finish the pizza.
• Shredded iceberg lettuce — optional but recommended for a crisp, refreshing contrast.

Tips

• Dust generously with flour — coat your work surface and the pizza pan to prevent sticking. Let dough rest at room temperature for about 10 minutes before rolling.
• Make cutlets — slicing the chicken breast in half lengthwise helps it cook quickly and stay tender.
• Drain beans thoroughly — after rinsing, let black beans drain well and blot on paper towels to avoid excess moisture.
• Don’t overload the center — concentrate toppings evenly toward the edges so the middle stays crisp and avoids sogginess.
• Manage jalapeño heat — remove seeds and chop finely for milder heat, or skip entirely if preferred.

Frequently Asked Questions

Chicken Pizza with Black Beans and Smashed Avocado

Priscilla Lawrence

A lighter, flavorful pizza featuring lime‑marinated chicken, black beans on a thin crust, finished with smashed avocado and shredded lettuce.

5 from 4 votes

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Prep Time 10 mins

Cook Time 20 mins

Marinating time 1 hr

Total Time 1 hr 30 mins

Course Main Course

Cuisine American

Servings 8 slices

Calories 331.5 kcal

Equipment

• Rolling pin
• Pizza pan
• Plastic sealable bag (to marinate chicken)
• Grill or skillet (to cook chicken)
• Strainer (to rinse beans)
• Small bowl (for smashed avocado)
• Food brush

Ingredients

For the chicken

• 1 pound chicken breast — about 1 breast, boneless and skinless, cut into cutlets
• 1 lime, juiced (about 1 tablespoon)
• 1 1/2 tablespoons olive oil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

For the pizza

• All‑purpose flour for dusting
• 1 pizza dough (pre‑made)
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 1/2 cups shredded mozzarella (low‑moisture)
• 1/2 cup black beans, rinsed and drained
• 1/4 red onion, thinly sliced
• 1/2 jalapeño, thinly sliced or chopped (optional)

For the toppings

• 1 large avocado, smashed
• 1 lime, juiced
• Fresh cilantro, chopped (about a handful)
• Pinch of salt
• 1/2 cup shredded iceberg lettuce

Instructions

• In a small bowl combine olive oil, lime juice, garlic powder, salt and pepper. Place chicken in a plastic sealable bag, pour in the marinade, remove excess air and massage to coat. Refrigerate and marinate for at least 1 hour (up to 8–12 hours).
• When ready to assemble, dust a work surface with flour and let the pizza dough sit at room temperature for 10 minutes before rolling.
• Preheat a grill or skillet to medium‑high. Cook chicken 3–4 minutes per side until just barely cooked through. Remove and set aside; it will finish cooking in the oven.
• Preheat the oven to 450°F. Roll the dough thin and transfer to a flour‑dusted pizza pan before adding toppings.
• Rinse and drain the black beans well, blot on paper towels if needed. Chop the cooked chicken.
• Brush the dough with olive oil, sprinkle minced garlic evenly, then top with chopped chicken, black beans, mozzarella, red onion and jalapeño if using. Bake for 10–12 minutes, until crust is golden and cheese is melted.
• While the pizza bakes, mash the avocado with lime juice, a pinch of salt and chopped cilantro. Shred or thinly slice the iceberg lettuce.
• Remove the pizza from the oven, transfer to a cutting board, sprinkle fresh cilantro, slice and top with smashed avocado and shredded lettuce. Serve immediately.

Notes

• Flour prevents sticking. Dust your board and pan generously. Let dough rest 10 minutes after removing it from the fridge or bag before rolling.
• Drain beans well. Excess water can make the pizza soggy—pat them dry on paper towels.
• Distribute toppings evenly. Avoid piling too many ingredients in the center so the crust stays crisp.

*Nutrition information is approximate and will vary by ingredients and portion sizes.

Nutrition

Serving: 1 slice
| Calories: 331.5 kcal

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About Priscilla Lawrence

Hi, I’m Priscilla Lawrence. I create approachable, nutrient‑rich recipes that are flavorful and simple to make. I’m a mom, former nutritionist, recipe developer and food photographer based in California with roots in France.

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