Crispy Chicken and Roasted Vegetable Pizza

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

Crispy Chicken and Roasted Vegetable Pizza

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Roasted Vegetable Pizza

Enjoy a satisfying twist on pizza with a crispy, golden baked chicken and an array of colorful roasted vegetables atop a light cauliflower crust. A sprinkle of part-skim mozzarella and a hint of pesto-like flavor from a crispy panko coating elevate this dish, creating a delightful balance of textures and flavors perfect for any mealtime.

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NUTRITION

442kcal
Protein
41.4g
Fat
16.6g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Panko Breadcrumbs

100 g Cauliflower Pizza Crust

1/4 cup Part-Skim Mozzarella Cheese

2 tbsp Tomato Sauce

1/4 cup Red Bell Pepper (sliced)

1/4 cup Zucchini (sliced)

1/4 cup Red Onion (sliced)

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Lightly coat the 4 oz chicken breast with olive oil and season as desired. Dredge in 1/4 cup panko breadcrumbs for a crispy texture.

  • 3

    Place the chicken on a baking sheet lined with parchment paper and bake for 15-18 minutes until cooked through and crispy.

  • 4

    While the chicken bakes, prepare the cauliflower pizza crust. Spread it onto a pizza pan or baking sheet and lightly toast it in the oven for about 5 minutes.

  • 5

    Spread 2 tbsp of tomato sauce evenly over the crust.

  • 6

    Once the chicken is done, slice or shred it and scatter it evenly over the crust along with the roasted sliced red bell pepper, zucchini, and red onion.

  • 7

    Sprinkle 1/4 cup of part-skim mozzarella cheese on top.

  • 8

    Return the pizza to the oven and bake for an additional 8-10 minutes until the cheese is melted and bubbly.

  • 9

    Remove from the oven, let cool for a couple of minutes, slice, and serve.

Crispy Chicken and Roasted Vegetable Pizza

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

Crispy Chicken and Roasted Vegetable Pizza

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Roasted Vegetable Pizza

Enjoy a satisfying twist on pizza with a crispy, golden baked chicken and an array of colorful roasted vegetables atop a light cauliflower crust. A sprinkle of part-skim mozzarella and a hint of pesto-like flavor from a crispy panko coating elevate this dish, creating a delightful balance of textures and flavors perfect for any mealtime.

NUTRITION

442kcal
Protein
41.4g
Fat
16.6g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Panko Breadcrumbs

100 g Cauliflower Pizza Crust

1/4 cup Part-Skim Mozzarella Cheese

2 tbsp Tomato Sauce

1/4 cup Red Bell Pepper (sliced)

1/4 cup Zucchini (sliced)

1/4 cup Red Onion (sliced)

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Lightly coat the 4 oz chicken breast with olive oil and season as desired. Dredge in 1/4 cup panko breadcrumbs for a crispy texture.

  • 3

    Place the chicken on a baking sheet lined with parchment paper and bake for 15-18 minutes until cooked through and crispy.

  • 4

    While the chicken bakes, prepare the cauliflower pizza crust. Spread it onto a pizza pan or baking sheet and lightly toast it in the oven for about 5 minutes.

  • 5

    Spread 2 tbsp of tomato sauce evenly over the crust.

  • 6

    Once the chicken is done, slice or shred it and scatter it evenly over the crust along with the roasted sliced red bell pepper, zucchini, and red onion.

  • 7

    Sprinkle 1/4 cup of part-skim mozzarella cheese on top.

  • 8

    Return the pizza to the oven and bake for an additional 8-10 minutes until the cheese is melted and bubbly.

  • 9

    Remove from the oven, let cool for a couple of minutes, slice, and serve.