Crispy Sourdough Pizza with Chicken and Roasted Vegetables

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

Crispy Sourdough Pizza with Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Sourdough Pizza with Chicken and Roasted Vegetables

Enjoy a vibrant, crispy sourdough pizza topped with succulent grilled chicken, sweet roasted red peppers, tender zucchini, and a light tomato sauce, accented by a sprinkle of melty mozzarella. This dish offers a perfect balance of lean protein, fresh vegetables, and artisanal sourdough for a satisfying meal.

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NUTRITION

510kcal
Protein
41.2g
Fat
13.8g
Carbs
52.4g

SERVINGS

1 serving

INGREDIENTS

1 piece sourdough pizza base (80g)

3 ounces grilled chicken breast (85g)

1/4 cup tomato sauce (62.5g)

1/4 cup light mozzarella cheese (28g)

1/4 cup roasted red bell pepper (40g)

1/4 cup roasted zucchini (40g)

1/8 cup thinly sliced red onion (20g)

1 teaspoon olive oil

1 teaspoon dried oregano

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PREPARATION

  • 1

    Preheat your oven to 425°F to ensure a crisp crust.

  • 2

    Brush the sourdough pizza base lightly with olive oil and sprinkle with dried oregano.

  • 3

    Spread the tomato sauce evenly over the base.

  • 4

    Evenly distribute the grilled chicken breast slices over the sauce.

  • 5

    Top with roasted red bell pepper, roasted zucchini, and thinly sliced red onion.

  • 6

    Sprinkle the light mozzarella cheese over the vegetables.

  • 7

    Place the assembled pizza in the oven and bake for 10-12 minutes, or until the cheese is melted and the crust is crispy.

  • 8

    Remove from the oven, let cool for a few minutes, and enjoy your balanced, crispy sourdough pizza.

Crispy Sourdough Pizza with Chicken and Roasted Vegetables

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

Crispy Sourdough Pizza with Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Sourdough Pizza with Chicken and Roasted Vegetables

Enjoy a vibrant, crispy sourdough pizza topped with succulent grilled chicken, sweet roasted red peppers, tender zucchini, and a light tomato sauce, accented by a sprinkle of melty mozzarella. This dish offers a perfect balance of lean protein, fresh vegetables, and artisanal sourdough for a satisfying meal.

NUTRITION

510kcal
Protein
41.2g
Fat
13.8g
Carbs
52.4g

SERVINGS

1 serving

INGREDIENTS

1 piece sourdough pizza base (80g)

3 ounces grilled chicken breast (85g)

1/4 cup tomato sauce (62.5g)

1/4 cup light mozzarella cheese (28g)

1/4 cup roasted red bell pepper (40g)

1/4 cup roasted zucchini (40g)

1/8 cup thinly sliced red onion (20g)

1 teaspoon olive oil

1 teaspoon dried oregano

PREPARATION

  • 1

    Preheat your oven to 425°F to ensure a crisp crust.

  • 2

    Brush the sourdough pizza base lightly with olive oil and sprinkle with dried oregano.

  • 3

    Spread the tomato sauce evenly over the base.

  • 4

    Evenly distribute the grilled chicken breast slices over the sauce.

  • 5

    Top with roasted red bell pepper, roasted zucchini, and thinly sliced red onion.

  • 6

    Sprinkle the light mozzarella cheese over the vegetables.

  • 7

    Place the assembled pizza in the oven and bake for 10-12 minutes, or until the cheese is melted and the crust is crispy.

  • 8

    Remove from the oven, let cool for a few minutes, and enjoy your balanced, crispy sourdough pizza.