Sheet Pan Chicken and Roasted Vegetable Pizza

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

Sheet Pan Chicken and Roasted Vegetable Pizza

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken and Roasted Vegetable Pizza

Experience a fusion of flavors with this vibrant sheet pan pizza that marries lean chicken breast, a crisp whole wheat base, and a melange of roasted vegetables topped with a sprinkle of part-skim mozzarella. This creative twist on pizza provides a hearty balance of protein, wholesome grains, and nutrient-packed veggies, making it a wholesome choice for any meal of the day.

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NUTRITION

426kcal
Protein
40.6g
Fat
10.1g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Cooked Chicken Breast

1 piece Whole Wheat Pizza Crust (approx. 100g)

1/2 medium Roasted Red Bell Pepper

1/4 medium Roasted Red Onion

1/4 medium Roasted Zucchini

1 cup Fresh Spinach

1/4 cup Part-Skim Mozzarella

1/4 cup Tomato Sauce

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the whole wheat pizza crust on a lightly greased sheet pan.

  • 3

    Spread the tomato sauce evenly over the crust.

  • 4

    Distribute the cooked chicken breast evenly over the sauce.

  • 5

    Arrange the roasted red bell pepper, red onion, and zucchini on top of the chicken.

  • 6

    Add a layer of fresh spinach over the vegetables for a burst of color and nutrients.

  • 7

    Sprinkle the part-skim mozzarella evenly across the pizza.

  • 8

    Bake in the oven for 10-12 minutes until the cheese is melted and the crust is crisp.

  • 9

    Remove from the oven, slice, and serve immediately.

Sheet Pan Chicken and Roasted Vegetable Pizza

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

Sheet Pan Chicken and Roasted Vegetable Pizza

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken and Roasted Vegetable Pizza

Experience a fusion of flavors with this vibrant sheet pan pizza that marries lean chicken breast, a crisp whole wheat base, and a melange of roasted vegetables topped with a sprinkle of part-skim mozzarella. This creative twist on pizza provides a hearty balance of protein, wholesome grains, and nutrient-packed veggies, making it a wholesome choice for any meal of the day.

NUTRITION

426kcal
Protein
40.6g
Fat
10.1g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Cooked Chicken Breast

1 piece Whole Wheat Pizza Crust (approx. 100g)

1/2 medium Roasted Red Bell Pepper

1/4 medium Roasted Red Onion

1/4 medium Roasted Zucchini

1 cup Fresh Spinach

1/4 cup Part-Skim Mozzarella

1/4 cup Tomato Sauce

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the whole wheat pizza crust on a lightly greased sheet pan.

  • 3

    Spread the tomato sauce evenly over the crust.

  • 4

    Distribute the cooked chicken breast evenly over the sauce.

  • 5

    Arrange the roasted red bell pepper, red onion, and zucchini on top of the chicken.

  • 6

    Add a layer of fresh spinach over the vegetables for a burst of color and nutrients.

  • 7

    Sprinkle the part-skim mozzarella evenly across the pizza.

  • 8

    Bake in the oven for 10-12 minutes until the cheese is melted and the crust is crisp.

  • 9

    Remove from the oven, slice, and serve immediately.