Crispy Cauliflower Crust with Roasted Chicken and Fresh Vegetable Marinara

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

Crispy Cauliflower Crust with Roasted Chicken and Fresh Vegetable Marinara

YOUR SOLIN GENERATED RECIPE

Crispy Cauliflower Crust with Roasted Chicken and Fresh Vegetable Marinara

Enjoy a vibrant take on a classic twist with a crispy cauliflower crust layered with succulent roasted chicken and a bright, fresh vegetable marinara. This dish perfectly balances the crunch and flavor of the cauliflower base with the tender, herb-infused chicken and the rich, tangy, garden-fresh tomato sauce.

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NUTRITION

360kcal
Protein
39.6g
Fat
15g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

1.5 cups riced Cauliflower (107g)

1 large Egg (50g)

1 tablespoon grated Parmesan Cheese (5g)

3 ounces Roasted Chicken Breast (85g)

1 medium Fresh Tomato (123g)

0.5 medium Red Bell Pepper (75g)

1 small Zucchini (85g)

1 teaspoon Olive Oil (4.5g)

1 clove Garlic (3g)

4 fresh Basil leaves (4g)

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PREPARATION

  • 1

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

  • 2

    Mix the riced cauliflower, egg, and grated Parmesan cheese in a bowl until a dough-like consistency forms. Press the mixture steadily on the prepared baking sheet to form a thin, even crust.

  • 3

    Bake the cauliflower crust for 15-20 minutes until it becomes firm and slightly golden.

  • 4

    While the crust bakes, dice the fresh tomato, red bell pepper, and zucchini. Mince the garlic and roughly chop the basil leaves.

  • 5

    In a small saucepan, heat the olive oil over medium heat. Sauté the minced garlic for 1 minute before adding the diced vegetables. Cook for 5-7 minutes until the vegetables soften and meld into a chunky marinara sauce. Stir in most of the basil, reserving a few leaves for garnish.

  • 6

    Thinly slice or shred the roasted chicken breast if not already done.

  • 7

    Once the crust is ready, spoon the fresh vegetable marinara evenly over it. Arrange the roasted chicken pieces on top, then garnish with the remaining fresh basil.

  • 8

    Optionally, put the assembled dish back in the oven for an additional 5 minutes to meld flavors, or serve immediately.

Crispy Cauliflower Crust with Roasted Chicken and Fresh Vegetable Marinara

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

Crispy Cauliflower Crust with Roasted Chicken and Fresh Vegetable Marinara

YOUR SOLIN GENERATED RECIPE

Crispy Cauliflower Crust with Roasted Chicken and Fresh Vegetable Marinara

Enjoy a vibrant take on a classic twist with a crispy cauliflower crust layered with succulent roasted chicken and a bright, fresh vegetable marinara. This dish perfectly balances the crunch and flavor of the cauliflower base with the tender, herb-infused chicken and the rich, tangy, garden-fresh tomato sauce.

NUTRITION

360kcal
Protein
39.6g
Fat
15g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

1.5 cups riced Cauliflower (107g)

1 large Egg (50g)

1 tablespoon grated Parmesan Cheese (5g)

3 ounces Roasted Chicken Breast (85g)

1 medium Fresh Tomato (123g)

0.5 medium Red Bell Pepper (75g)

1 small Zucchini (85g)

1 teaspoon Olive Oil (4.5g)

1 clove Garlic (3g)

4 fresh Basil leaves (4g)

PREPARATION

  • 1

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

  • 2

    Mix the riced cauliflower, egg, and grated Parmesan cheese in a bowl until a dough-like consistency forms. Press the mixture steadily on the prepared baking sheet to form a thin, even crust.

  • 3

    Bake the cauliflower crust for 15-20 minutes until it becomes firm and slightly golden.

  • 4

    While the crust bakes, dice the fresh tomato, red bell pepper, and zucchini. Mince the garlic and roughly chop the basil leaves.

  • 5

    In a small saucepan, heat the olive oil over medium heat. Sauté the minced garlic for 1 minute before adding the diced vegetables. Cook for 5-7 minutes until the vegetables soften and meld into a chunky marinara sauce. Stir in most of the basil, reserving a few leaves for garnish.

  • 6

    Thinly slice or shred the roasted chicken breast if not already done.

  • 7

    Once the crust is ready, spoon the fresh vegetable marinara evenly over it. Arrange the roasted chicken pieces on top, then garnish with the remaining fresh basil.

  • 8

    Optionally, put the assembled dish back in the oven for an additional 5 minutes to meld flavors, or serve immediately.