Sheet Pan Chicken Pizza with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Chicken Pizza with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken Pizza with Roasted Vegetables

Enjoy a flavorful twist on pizza with this sheet pan creation that features tender chicken breast, a crisp whole wheat tortilla base, and a medley of roasted vegetables topped with melted part-skim mozzarella. This balanced dish is as delicious as it is nutritious, delivering a satisfying crunch and burst of Mediterranean-inspired flavors in every bite.

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NUTRITION

414kcal
Protein
39.6g
Fat
14.3g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 whole wheat tortilla (50g)

1/4 cup Tomato Sauce

1/4 cup shredded Part-Skim Mozzarella

1/2 cup Mixed Roasted Vegetables

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Lay the whole wheat tortilla flat on the prepared sheet pan as your pizza crust.

  • 3

    Spread the tomato sauce evenly over the tortilla, leaving a small border.

  • 4

    Evenly distribute thinly sliced or shredded chicken breast over the sauce.

  • 5

    Scatter the mixed roasted vegetables (bell pepper and zucchini) on top of the chicken.

  • 6

    Sprinkle the shredded mozzarella cheese across the pizza, and drizzle olive oil over the toppings.

  • 7

    Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly and the edges of the tortilla are crisp.

  • 8

    Remove from the oven, slice, and enjoy a satisfying, protein-packed meal.

Sheet Pan Chicken Pizza with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Chicken Pizza with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken Pizza with Roasted Vegetables

Enjoy a flavorful twist on pizza with this sheet pan creation that features tender chicken breast, a crisp whole wheat tortilla base, and a medley of roasted vegetables topped with melted part-skim mozzarella. This balanced dish is as delicious as it is nutritious, delivering a satisfying crunch and burst of Mediterranean-inspired flavors in every bite.

NUTRITION

414kcal
Protein
39.6g
Fat
14.3g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 whole wheat tortilla (50g)

1/4 cup Tomato Sauce

1/4 cup shredded Part-Skim Mozzarella

1/2 cup Mixed Roasted Vegetables

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Lay the whole wheat tortilla flat on the prepared sheet pan as your pizza crust.

  • 3

    Spread the tomato sauce evenly over the tortilla, leaving a small border.

  • 4

    Evenly distribute thinly sliced or shredded chicken breast over the sauce.

  • 5

    Scatter the mixed roasted vegetables (bell pepper and zucchini) on top of the chicken.

  • 6

    Sprinkle the shredded mozzarella cheese across the pizza, and drizzle olive oil over the toppings.

  • 7

    Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly and the edges of the tortilla are crisp.

  • 8

    Remove from the oven, slice, and enjoy a satisfying, protein-packed meal.