Chicken Crust Pizza with Roasted Vegetables and Fresh Herbs

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

Chicken Crust Pizza with Roasted Vegetables and Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Chicken Crust Pizza with Roasted Vegetables and Fresh Herbs

Enjoy a uniquely satisfying pizza experience with a protein-packed chicken crust topped with a medley of roasted bell pepper, zucchini, red onion, and cherry tomatoes, finished with melted part-skim mozzarella and a burst of fresh basil. This dish delivers a balance of lean protein and vibrant, roasted vegetables for a wholesome dinner that’s both nourishing and delicious.

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NUTRITION

348kcal
Protein
46.7g
Fat
12.8g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 large Egg White

1/4 cup shredded Part-Skim Mozzarella Cheese

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

1/2 cup halved Cherry Tomatoes

1 tsp Olive Oil

5 g Fresh Basil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the chicken breast in a food processor and blend until finely ground.

  • 3

    Mix the ground chicken with the egg white to help bind the mixture. Press the mixture onto a parchment-lined baking sheet to form a thin, even circle or rectangle, mimicking a pizza crust.

  • 4

    Bake the chicken crust for 12-15 minutes until it starts to set and firm up.

  • 5

    While the crust is baking, toss the sliced red bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, salt, and pepper. Spread them on a baking tray and roast in the oven for about 10-12 minutes, or until tender and slightly charred.

  • 6

    Remove the chicken crust from the oven and sprinkle the shredded part-skim mozzarella evenly over the top.

  • 7

    Return the crust with cheese back to the oven for an additional 5 minutes, or until the cheese melts.

  • 8

    Top the pizza with the roasted vegetables and garnish with fresh basil before serving.

Chicken Crust Pizza with Roasted Vegetables and Fresh Herbs

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

Chicken Crust Pizza with Roasted Vegetables and Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Chicken Crust Pizza with Roasted Vegetables and Fresh Herbs

Enjoy a uniquely satisfying pizza experience with a protein-packed chicken crust topped with a medley of roasted bell pepper, zucchini, red onion, and cherry tomatoes, finished with melted part-skim mozzarella and a burst of fresh basil. This dish delivers a balance of lean protein and vibrant, roasted vegetables for a wholesome dinner that’s both nourishing and delicious.

NUTRITION

348kcal
Protein
46.7g
Fat
12.8g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 large Egg White

1/4 cup shredded Part-Skim Mozzarella Cheese

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

1/2 cup halved Cherry Tomatoes

1 tsp Olive Oil

5 g Fresh Basil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the chicken breast in a food processor and blend until finely ground.

  • 3

    Mix the ground chicken with the egg white to help bind the mixture. Press the mixture onto a parchment-lined baking sheet to form a thin, even circle or rectangle, mimicking a pizza crust.

  • 4

    Bake the chicken crust for 12-15 minutes until it starts to set and firm up.

  • 5

    While the crust is baking, toss the sliced red bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, salt, and pepper. Spread them on a baking tray and roast in the oven for about 10-12 minutes, or until tender and slightly charred.

  • 6

    Remove the chicken crust from the oven and sprinkle the shredded part-skim mozzarella evenly over the top.

  • 7

    Return the crust with cheese back to the oven for an additional 5 minutes, or until the cheese melts.

  • 8

    Top the pizza with the roasted vegetables and garnish with fresh basil before serving.