YOUR SOLIN GENERATED RECIPE
Sheet Pan Chicken & Roasted Vegetable Pizza Bake
Enjoy a creative twist on pizza with a nutrient-packed cauliflower crust topped with succulent roasted chicken, vibrant red bell peppers and zucchini, smothered in a light tomato sauce and melty low‐fat mozzarella. This sheet pan meal delivers a satisfying balance of flavors, textures, and a protein boost to fuel your day.
INGREDIENTS
6 oz Chicken Breast (170g)
1 cup Cauliflower Rice (107g)
2 Egg Whites (66g)
1/4 cup Tomato Sauce (62g)
1/2 cup Red Bell Pepper, sliced (75g)
1/2 cup Zucchini, sliced (45g)
1/4 cup Low-fat Mozzarella Cheese (28g)
Seasonings: Italian Seasoning, Garlic Powder, Salt
PREPARATION
Preheat your oven to 400°F and line a sheet pan with parchment paper.
In a bowl, combine the cauliflower rice, egg whites, and a pinch of Italian seasoning, garlic powder, and salt. Mix until well incorporated.
Press the cauliflower mixture onto the sheet pan, forming a thin, even crust. Bake the crust for about 10 minutes until it just begins to firm up.
While the crust bakes, season the chicken breast with salt, garlic powder, and Italian seasoning. Roast or sauté the chicken until it is cooked through, then slice it into bite-sized pieces.
Thinly slice the red bell pepper and zucchini. If desired, you can lightly roast these veggies in the oven or keep them fresh for a crunchier texture.
Remove the partially baked crust from the oven. Spread the tomato sauce evenly over the crust. Top with the roasted or sautéed chicken pieces, followed by the red bell peppers and zucchini.
Sprinkle the low-fat mozzarella cheese over the top.
Return the sheet pan to the oven and bake for an additional 8-10 minutes, or until the cheese is melted and bubbly.
Remove from the oven, let cool slightly, slice into desired portions, and enjoy your balanced, protein-rich pizza bake.