Herb-Roasted Chicken and Vegetable Pizza Bake

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

Herb-Roasted Chicken and Vegetable Pizza Bake

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Vegetable Pizza Bake

Savor a wholesome twist on classic pizza with a crisp, cauliflower-based crust generously topped with herb-roasted chicken, a medley of vibrant vegetables, and a delicate sprinkle of melted part-skim mozzarella. This bake offers a burst of savory flavors and fresh aromas, making it a delightful, nutritious option that is both satisfying and balanced.

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NUTRITION

466kcal
Protein
49.8g
Fat
21.9g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 cup Cauliflower Rice

1 large Egg White

1/4 cup Almond Flour

1/2 cup Red Bell Pepper slices

1/2 cup Cooked Spinach

1/4 cup Tomato Sauce

1/4 cup Part-Skim Mozzarella

1 tsp Dried Italian Herbs

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Prepare the cauliflower crust by combining cauliflower rice, egg white, almond flour, and a pinch of salt and pepper in a bowl. Mix until well incorporated.

  • 3

    Press the cauliflower mixture evenly onto a parchment-lined baking sheet to form a thin crust. Bake for 10-12 minutes until it starts to firm up and lightly golden.

  • 4

    While the crust is baking, season the chicken breast with dried Italian herbs, salt, and pepper. Roast or grill the chicken until fully cooked, then slice or shred it.

  • 5

    Spread a thin layer of tomato sauce over the pre-baked crust. Layer with red bell pepper slices and cooked spinach evenly over the sauce.

  • 6

    Distribute the roasted chicken over the vegetables, and sprinkle part-skim mozzarella on top.

  • 7

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

  • 8

    Remove from the oven, let cool slightly, slice, and serve while warm.

Herb-Roasted Chicken and Vegetable Pizza Bake

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

Herb-Roasted Chicken and Vegetable Pizza Bake

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Vegetable Pizza Bake

Savor a wholesome twist on classic pizza with a crisp, cauliflower-based crust generously topped with herb-roasted chicken, a medley of vibrant vegetables, and a delicate sprinkle of melted part-skim mozzarella. This bake offers a burst of savory flavors and fresh aromas, making it a delightful, nutritious option that is both satisfying and balanced.

NUTRITION

466kcal
Protein
49.8g
Fat
21.9g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 cup Cauliflower Rice

1 large Egg White

1/4 cup Almond Flour

1/2 cup Red Bell Pepper slices

1/2 cup Cooked Spinach

1/4 cup Tomato Sauce

1/4 cup Part-Skim Mozzarella

1 tsp Dried Italian Herbs

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Prepare the cauliflower crust by combining cauliflower rice, egg white, almond flour, and a pinch of salt and pepper in a bowl. Mix until well incorporated.

  • 3

    Press the cauliflower mixture evenly onto a parchment-lined baking sheet to form a thin crust. Bake for 10-12 minutes until it starts to firm up and lightly golden.

  • 4

    While the crust is baking, season the chicken breast with dried Italian herbs, salt, and pepper. Roast or grill the chicken until fully cooked, then slice or shred it.

  • 5

    Spread a thin layer of tomato sauce over the pre-baked crust. Layer with red bell pepper slices and cooked spinach evenly over the sauce.

  • 6

    Distribute the roasted chicken over the vegetables, and sprinkle part-skim mozzarella on top.

  • 7

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

  • 8

    Remove from the oven, let cool slightly, slice, and serve while warm.