YOUR SOLIN GENERATED RECIPE
Sheet Pan Crispy Chicken and Roasted Vegetable Pizza
Enjoy a creative twist on traditional pizza with this Sheet Pan Crispy Chicken and Roasted Vegetable Pizza. Featuring tender, crispy chicken atop a whole wheat pita base layered with rich tomato sauce, vibrant roasted vegetables, and a sprinkle of part-skim mozzarella cheese, this dish is a delightful balance of flavors and textures perfect for a nourishing meal.
INGREDIENTS
4 oz Chicken Breast
1 Whole Wheat Pita
1/4 cup Tomato Sauce
1/2 medium Red Bell Pepper
1/4 medium Red Onion
1/2 medium Zucchini
1/4 cup Part-Skim Mozzarella Cheese
1 tsp Olive Oil
1 tsp Dried Oregano
PREPARATION
Preheat the oven to 425°F and line a sheet pan with parchment paper.
Season the 4 oz chicken breast with a pinch of salt, pepper, and half of the dried oregano. Drizzle with a small amount of olive oil.
Place the seasoned chicken on the sheet pan and roast in the oven for about 15-18 minutes or until the chicken is cooked through and slightly crispy.
While the chicken cooks, prepare the toppings: slice the red bell pepper, red onion, and zucchini evenly for even roasting.
After about 10 minutes of the chicken’s cooking time, add the sliced vegetables to the sheet pan around the chicken. Drizzle vegetables with the remaining olive oil and a pinch of oregano.
Once the chicken and vegetables are roasted and crisp, remove the pan from the oven.
Lightly toast the whole wheat pita either in a toaster oven or on a skillet until just warmed and slightly crispy.
Spread the tomato sauce evenly over the pita, layer the roasted vegetables, and top with the roasted chicken pieces. Sprinkle the part-skim mozzarella cheese over the top.
Place the assembled pizza back on the sheet pan and pop it into the oven for an additional 5 minutes to melt the cheese and warm the ingredients together.
Remove from the oven, slice, and enjoy your Sheet Pan Crispy Chicken and Roasted Vegetable Pizza.