YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Veggie Pizza on Thin Crust
Savor a light, crispy pizza topped with tender grilled chicken, fresh red bell pepper, and juicy tomato slices, all perched atop a thin whole wheat crust and finished with a modest sprinkle of low‐fat mozzarella. This lunch option delivers a delightful balance of lean protein and crisp, colorful veggies in every bite.
INGREDIENTS
2.75 oz Chicken Breast (78g)
30g Whole Wheat Thin Crust
0.5 oz Low-Fat Mozzarella Cheese (14g)
15g Red Bell Pepper
15g Tomato
PREPARATION
Preheat a grill or grill pan over medium-high heat.
Season the chicken breast lightly with salt, pepper, and your favorite dried Italian herbs.
Grill the chicken for about 5-6 minutes per side until it is fully cooked and has nice grill marks. Let it rest, then chop into bite-sized pieces.
Preheat your oven to 425°F. Place the thin crust on a baking sheet.
Lightly spread a thin layer of tomato slices over the crust as a base.
Evenly distribute the grilled chicken pieces over the crust. Top with red bell pepper slices.
Sprinkle the low-fat mozzarella cheese on top.
Bake for about 7-9 minutes until the cheese is slightly melted and the crust crisp.
Remove from oven, slice, and serve while hot.