YOUR SOLIN GENERATED RECIPE
Sheet Pan Chicken Pizza with Roasted Vegetables
Enjoy a wholesome twist on pizza with a protein-packed chicken base layered over a crispy gluten-free flatbread, vibrant roasted vegetables, and a sprinkle of melted mozzarella. This sheet pan creation delivers a balanced mix of flavors and textures perfect for a hearty dinner.
INGREDIENTS
3 oz Chicken Breast
1 Gluten-Free Flatbread (80g)
2 tbsp Tomato Sauce
0.5 oz Part-Skim Mozzarella
1/4 medium Red Bell Pepper
2 slices Red Onion
1/4 cup sliced Mushrooms
1/2 cup Fresh Spinach
1 tsp Olive Oil
PREPARATION
Preheat your oven to 425°F.
Thinly slice the chicken breast into bite-size pieces. On a sheet pan, toss the chicken along with red bell pepper slices, red onion slices, mushrooms, and spinach with olive oil, salt, and pepper.
Roast the vegetables and chicken on the sheet pan for about 12-15 minutes or until the chicken is cooked through and the vegetables are tender.
Remove the pan from the oven and lay the gluten-free flatbread on top of the roasted mixture.
Spread the tomato sauce evenly over the flatbread, then sprinkle the part-skim mozzarella cheese on top.
Return the sheet pan to the oven and bake for an additional 5-7 minutes until the cheese melts and the flatbread edges are crisp.
Remove from oven, slice, and serve warm.