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 wholesome spin on pizza with a crisp whole wheat pita base layered with juicy, herb-seasoned chicken breast, melted part-skim mozzarella, and a vibrant medley of roasted red bell pepper, red onion, and cherry tomatoes. A light drizzle of olive oil and a hint of garlic tie it all together for a nutritious and flavorsome meal.

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NUTRITION

499kcal
Protein
46.7g
Fat
13.9g
Carbs
45.1g

SERVINGS

1 serving

INGREDIENTS

1 whole wheat pita (60g)

5 ounces chicken breast (140g)

1/2 cup shredded part-skim mozzarella (56g)

1/2 medium red bell pepper (75g)

1/4 medium red onion (25g)

1/2 cup cherry tomatoes (75g)

1 teaspoon olive oil (4.5g)

1 clove garlic (3g)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Thinly slice the red bell pepper, red onion, and cherry tomatoes. Mince the garlic.

  • 3

    On a large sheet pan, arrange the whole wheat pita as your pizza base.

  • 4

    Season the chicken breast with salt, pepper, and minced garlic. Heat a skillet over medium-high heat and sear the chicken for 2-3 minutes on each side until lightly browned (the chicken will finish cooking in the oven).

  • 5

    Place the seared chicken on the pita. Evenly distribute the sliced vegetables over the chicken.

  • 6

    Sprinkle the shredded part-skim mozzarella evenly over the top.

  • 7

    Drizzle the teaspoon of olive oil over everything.

  • 8

    Transfer the sheet pan to the oven and bake for 12-15 minutes until the chicken is fully cooked and the cheese is melted and bubbly.

  • 9

    Remove from oven, let cool slightly, slice, and serve.

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 wholesome spin on pizza with a crisp whole wheat pita base layered with juicy, herb-seasoned chicken breast, melted part-skim mozzarella, and a vibrant medley of roasted red bell pepper, red onion, and cherry tomatoes. A light drizzle of olive oil and a hint of garlic tie it all together for a nutritious and flavorsome meal.

NUTRITION

499kcal
Protein
46.7g
Fat
13.9g
Carbs
45.1g

SERVINGS

1 serving

INGREDIENTS

1 whole wheat pita (60g)

5 ounces chicken breast (140g)

1/2 cup shredded part-skim mozzarella (56g)

1/2 medium red bell pepper (75g)

1/4 medium red onion (25g)

1/2 cup cherry tomatoes (75g)

1 teaspoon olive oil (4.5g)

1 clove garlic (3g)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Thinly slice the red bell pepper, red onion, and cherry tomatoes. Mince the garlic.

  • 3

    On a large sheet pan, arrange the whole wheat pita as your pizza base.

  • 4

    Season the chicken breast with salt, pepper, and minced garlic. Heat a skillet over medium-high heat and sear the chicken for 2-3 minutes on each side until lightly browned (the chicken will finish cooking in the oven).

  • 5

    Place the seared chicken on the pita. Evenly distribute the sliced vegetables over the chicken.

  • 6

    Sprinkle the shredded part-skim mozzarella evenly over the top.

  • 7

    Drizzle the teaspoon of olive oil over everything.

  • 8

    Transfer the sheet pan to the oven and bake for 12-15 minutes until the chicken is fully cooked and the cheese is melted and bubbly.

  • 9

    Remove from oven, let cool slightly, slice, and serve.