Sheet Pan BBQ Ranch Chicken Pizza

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

Sheet Pan BBQ Ranch Chicken Pizza

YOUR SOLIN GENERATED RECIPE

Sheet Pan BBQ Ranch Chicken Pizza

A creative twist to classic pizza, featuring tender chicken breast and a tangy BBQ sauce base on a wholesome whole wheat tortilla. Topped with a sprinkle of low‐fat mozzarella and crisp red onions, this sheet pan pizza strikes a perfect balance between savory protein and satisfying crunch, making it ideal for any time of the day.

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NUTRITION

325kcal
Protein
37.4g
Fat
7.4g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Tortilla (8 inch)

2 tbsp BBQ Sauce

1/4 cup Low-Fat Mozzarella Cheese (shredded)

1/4 medium Red Onion (sliced)

1 tbsp Fresh Cilantro (chopped)

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Season the 4 oz chicken breast with salt and pepper, then bake or pan-sear until fully cooked. Once cooked, slice into bite-sized pieces.

  • 3

    Place the whole wheat tortilla on the prepared baking sheet. Spread the BBQ sauce evenly over the tortilla, leaving a small border around the edges.

  • 4

    Distribute the cooked chicken pieces evenly over the sauce, then sprinkle the shredded low-fat mozzarella cheese on top.

  • 5

    Add the thin red onion slices over the cheese for a pop of color and crunch.

  • 6

    Bake in the preheated oven for 8-10 minutes, or until the cheese is melted and the edges of the tortilla are crisp.

  • 7

    Remove from the oven and drizzle with a little ranch-inspired dressing if desired, then garnish with freshly chopped cilantro.

  • 8

    Slice into wedges and serve immediately.

Sheet Pan BBQ Ranch Chicken Pizza

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

Sheet Pan BBQ Ranch Chicken Pizza

YOUR SOLIN GENERATED RECIPE

Sheet Pan BBQ Ranch Chicken Pizza

A creative twist to classic pizza, featuring tender chicken breast and a tangy BBQ sauce base on a wholesome whole wheat tortilla. Topped with a sprinkle of low‐fat mozzarella and crisp red onions, this sheet pan pizza strikes a perfect balance between savory protein and satisfying crunch, making it ideal for any time of the day.

NUTRITION

325kcal
Protein
37.4g
Fat
7.4g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Tortilla (8 inch)

2 tbsp BBQ Sauce

1/4 cup Low-Fat Mozzarella Cheese (shredded)

1/4 medium Red Onion (sliced)

1 tbsp Fresh Cilantro (chopped)

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Season the 4 oz chicken breast with salt and pepper, then bake or pan-sear until fully cooked. Once cooked, slice into bite-sized pieces.

  • 3

    Place the whole wheat tortilla on the prepared baking sheet. Spread the BBQ sauce evenly over the tortilla, leaving a small border around the edges.

  • 4

    Distribute the cooked chicken pieces evenly over the sauce, then sprinkle the shredded low-fat mozzarella cheese on top.

  • 5

    Add the thin red onion slices over the cheese for a pop of color and crunch.

  • 6

    Bake in the preheated oven for 8-10 minutes, or until the cheese is melted and the edges of the tortilla are crisp.

  • 7

    Remove from the oven and drizzle with a little ranch-inspired dressing if desired, then garnish with freshly chopped cilantro.

  • 8

    Slice into wedges and serve immediately.