Crispy Roasted Vegetable Pizza with Grilled Chicken

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

Crispy Roasted Vegetable Pizza with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Vegetable Pizza with Grilled Chicken

Enjoy a nutrient-packed pizza featuring a crispy whole wheat crust topped with an array of roasted vegetables, lean grilled chicken, and a blend of part-skim mozzarella with a touch of robust tomato sauce. This vibrant meal delivers a satisfying crunch and a melange of flavors perfect for a balanced, savory dinner.

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NUTRITION

570kcal
Protein
45.4g
Fat
15.3g
Carbs
62.1g

SERVINGS

1 serving

INGREDIENTS

1 serving Whole Wheat Pizza Crust (100g)

1/4 cup Tomato Sauce (62g)

1/2 cup Roasted Bell Pepper (75g)

1/2 cup Roasted Zucchini (60g)

1/4 cup Roasted Red Onion (40g)

1/2 cup Roasted Mushrooms (35g)

1 cup Fresh Spinach (30g)

3 ounces Grilled Chicken Breast (85g)

1 ounce Part-Skim Mozzarella Cheese (28g)

1 teaspoon Olive Oil (4.5g)

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PREPARATION

  • 1

    Preheat your oven to 425°F. If using a pizza stone, place it in the oven to heat.

  • 2

    Spread the tomato sauce evenly over the whole wheat pizza crust.

  • 3

    Layer the roasted bell pepper, roasted zucchini, roasted red onion, roasted mushrooms, and fresh spinach evenly over the sauce.

  • 4

    Evenly distribute the grilled chicken breast slices over the vegetables.

  • 5

    Sprinkle the part-skim mozzarella cheese on top of the pizza.

  • 6

    Drizzle the olive oil over the assembled toppings.

  • 7

    Place the pizza in the preheated oven and bake for 10-12 minutes, or until the cheese is melted and the crust is crisp.

  • 8

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

Crispy Roasted Vegetable Pizza with Grilled Chicken

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

Crispy Roasted Vegetable Pizza with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Vegetable Pizza with Grilled Chicken

Enjoy a nutrient-packed pizza featuring a crispy whole wheat crust topped with an array of roasted vegetables, lean grilled chicken, and a blend of part-skim mozzarella with a touch of robust tomato sauce. This vibrant meal delivers a satisfying crunch and a melange of flavors perfect for a balanced, savory dinner.

NUTRITION

570kcal
Protein
45.4g
Fat
15.3g
Carbs
62.1g

SERVINGS

1 serving

INGREDIENTS

1 serving Whole Wheat Pizza Crust (100g)

1/4 cup Tomato Sauce (62g)

1/2 cup Roasted Bell Pepper (75g)

1/2 cup Roasted Zucchini (60g)

1/4 cup Roasted Red Onion (40g)

1/2 cup Roasted Mushrooms (35g)

1 cup Fresh Spinach (30g)

3 ounces Grilled Chicken Breast (85g)

1 ounce Part-Skim Mozzarella Cheese (28g)

1 teaspoon Olive Oil (4.5g)

PREPARATION

  • 1

    Preheat your oven to 425°F. If using a pizza stone, place it in the oven to heat.

  • 2

    Spread the tomato sauce evenly over the whole wheat pizza crust.

  • 3

    Layer the roasted bell pepper, roasted zucchini, roasted red onion, roasted mushrooms, and fresh spinach evenly over the sauce.

  • 4

    Evenly distribute the grilled chicken breast slices over the vegetables.

  • 5

    Sprinkle the part-skim mozzarella cheese on top of the pizza.

  • 6

    Drizzle the olive oil over the assembled toppings.

  • 7

    Place the pizza in the preheated oven and bake for 10-12 minutes, or until the cheese is melted and the crust is crisp.

  • 8

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