YOUR SOLIN GENERATED RECIPE
Crispy Chicken Pizza Skillet with Roasted Vegetables
Savor a rustic, one-skillet dish that combines tender, crispy chicken with a medley of roasted vegetables and a melty layer of low‐fat mozzarella. This dish brings together the comforting flavors of pizza with the fresh, vibrant crunch of roasted bell pepper, zucchini, and tomatoes, perfect for a wholesome dinner that fits within your protein and calorie goals.
INGREDIENTS
4 oz Chicken Breast
1 cup Cauliflower Rice
1/2 cup sliced Red Bell Pepper
1/2 cup diced Zucchini
1/2 cup halved Cherry Tomatoes
1/4 cup shredded Low-Fat Mozzarella Cheese
1 tsp Olive Oil
1/2 tsp Extra Olive Oil
1 tsp Oregano
1 tsp Garlic Powder
PREPARATION
Preheat a large, non-stick skillet over medium-high heat, and drizzle 1 tsp of olive oil.
Season the chicken breast with oregano and garlic powder. Once the skillet is hot, add the chicken and cook for about 4-5 minutes on each side until it turns golden and crispy. Remove from the skillet and set aside.
In the same skillet, add the cauliflower rice, red bell pepper, zucchini, and cherry tomatoes. Toss with 1/2 tsp extra olive oil, and season lightly with additional oregano if desired.
Sauté the vegetables for about 3-4 minutes until they start to soften, stirring occasionally to ensure even roasting.
Slice or shred the cooked chicken and mix it back into the vegetables in the skillet.
Sprinkle the low-fat mozzarella cheese evenly on top. Cover the skillet with a lid for 1-2 minutes to allow the cheese to melt.
Once the cheese is melted and the flavors have melded, remove the skillet from heat and serve immediately.