Sheet Pan Chicken and Roasted Vegetable Pizza Bake

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

Sheet Pan Chicken and Roasted Vegetable Pizza Bake

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken and Roasted Vegetable Pizza Bake

Enjoy a vibrant, sheet pan meal where tender chicken breast meets a medley of roasted red bell pepper, red onion, cherry tomatoes, and fresh spinach, all crowned with a melty layer of low‐fat mozzarella and a zesty tomato sauce. This rustic pizza bake captures the essence of comfort food with a healthy twist, perfect for any meal time.

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NUTRITION

365kcal
Protein
45.3g
Fat
11.8g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1/4 Red Onion

1/2 cup Cherry Tomatoes

1 cup Fresh Spinach

1/4 cup Tomato Sauce

1/3 cup Low-Fat Mozzarella Cheese

1 tsp Olive Oil

Pinch of Dried Italian Herbs

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PREPARATION

  • 1

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

  • 2

    Slice the red bell pepper into strips, quarter the red onion, and halve the cherry tomatoes. Toss these vegetables with a drizzle of olive oil and a pinch of dried Italian herbs.

  • 3

    Place the vegetables evenly on the sheet pan. Lay the chicken breast (seasoned lightly with salt and pepper if desired) over the vegetables.

  • 4

    Bake in the preheated oven for about 20-25 minutes, until the chicken is nearly cooked through and the vegetables are tender.

  • 5

    Remove the pan from the oven and spoon the tomato sauce over the chicken and veggies. Sprinkle the fresh spinach and low-fat mozzarella cheese on top.

  • 6

    Return the sheet pan to the oven and bake for an additional 5-7 minutes, or until the cheese has melted and the chicken is fully cooked.

  • 7

    Allow the dish to cool slightly before serving. Enjoy a hearty serving of this pizza-inspired sheet pan bake!

Sheet Pan Chicken and Roasted Vegetable Pizza Bake

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

Sheet Pan Chicken and Roasted Vegetable Pizza Bake

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken and Roasted Vegetable Pizza Bake

Enjoy a vibrant, sheet pan meal where tender chicken breast meets a medley of roasted red bell pepper, red onion, cherry tomatoes, and fresh spinach, all crowned with a melty layer of low‐fat mozzarella and a zesty tomato sauce. This rustic pizza bake captures the essence of comfort food with a healthy twist, perfect for any meal time.

NUTRITION

365kcal
Protein
45.3g
Fat
11.8g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1/4 Red Onion

1/2 cup Cherry Tomatoes

1 cup Fresh Spinach

1/4 cup Tomato Sauce

1/3 cup Low-Fat Mozzarella Cheese

1 tsp Olive Oil

Pinch of Dried Italian Herbs

PREPARATION

  • 1

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

  • 2

    Slice the red bell pepper into strips, quarter the red onion, and halve the cherry tomatoes. Toss these vegetables with a drizzle of olive oil and a pinch of dried Italian herbs.

  • 3

    Place the vegetables evenly on the sheet pan. Lay the chicken breast (seasoned lightly with salt and pepper if desired) over the vegetables.

  • 4

    Bake in the preheated oven for about 20-25 minutes, until the chicken is nearly cooked through and the vegetables are tender.

  • 5

    Remove the pan from the oven and spoon the tomato sauce over the chicken and veggies. Sprinkle the fresh spinach and low-fat mozzarella cheese on top.

  • 6

    Return the sheet pan to the oven and bake for an additional 5-7 minutes, or until the cheese has melted and the chicken is fully cooked.

  • 7

    Allow the dish to cool slightly before serving. Enjoy a hearty serving of this pizza-inspired sheet pan bake!