Crispy Chicken and Roasted Vegetable Pizza

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

Crispy Chicken and Roasted Vegetable Pizza

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Roasted Vegetable Pizza

Savor the delightful fusion of crispy, savory chicken and beautifully roasted vegetables atop a homemade cauliflower crust. This pizza delivers a satisfying crunch with every bite, balanced by a tangy tomato sauce and melty part-skim mozzarella for an overall wholesome meal.

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NUTRITION

391kcal
Protein
48.6g
Fat
15.1g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1 cup riced Cauliflower

1 large Egg

2 tablespoons Parmesan Cheese

1/4 cup shredded Part-Skim Mozzarella

2 tablespoons Tomato Sauce

1/4 cup diced Roasted Red Bell Pepper

1/4 cup sliced Roasted Zucchini

1/8 cup sliced Roasted Red Onion

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Prepare the cauliflower crust by mixing the riced cauliflower, egg, and Parmesan cheese in a bowl until well combined.

  • 3

    Press the cauliflower mixture onto a parchment-lined baking sheet to form a thin, even circle. Bake for about 15-20 minutes until the edges begin to turn golden.

  • 4

    While the crust is baking, season the chicken breast with your favorite spices and bake or pan-sear it until fully cooked. Once cooled, slice the chicken into thin strips.

  • 5

    For the roasted vegetables, toss the red bell pepper, zucchini, and red onion with a drizzle of olive oil, salt, and pepper. Roast them in the oven or sauté until tender.

  • 6

    Remove the crust from the oven and spread the tomato sauce evenly on top.

  • 7

    Scatter the sliced chicken and roasted vegetables over the sauce, then sprinkle the shredded mozzarella evenly.

  • 8

    Return the pizza to the oven for an additional 8-10 minutes, until the cheese melts and the toppings are heated through.

  • 9

    Allow the pizza to cool slightly before slicing and serving.

Crispy Chicken and Roasted Vegetable Pizza

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

Crispy Chicken and Roasted Vegetable Pizza

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Roasted Vegetable Pizza

Savor the delightful fusion of crispy, savory chicken and beautifully roasted vegetables atop a homemade cauliflower crust. This pizza delivers a satisfying crunch with every bite, balanced by a tangy tomato sauce and melty part-skim mozzarella for an overall wholesome meal.

NUTRITION

391kcal
Protein
48.6g
Fat
15.1g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1 cup riced Cauliflower

1 large Egg

2 tablespoons Parmesan Cheese

1/4 cup shredded Part-Skim Mozzarella

2 tablespoons Tomato Sauce

1/4 cup diced Roasted Red Bell Pepper

1/4 cup sliced Roasted Zucchini

1/8 cup sliced Roasted Red Onion

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Prepare the cauliflower crust by mixing the riced cauliflower, egg, and Parmesan cheese in a bowl until well combined.

  • 3

    Press the cauliflower mixture onto a parchment-lined baking sheet to form a thin, even circle. Bake for about 15-20 minutes until the edges begin to turn golden.

  • 4

    While the crust is baking, season the chicken breast with your favorite spices and bake or pan-sear it until fully cooked. Once cooled, slice the chicken into thin strips.

  • 5

    For the roasted vegetables, toss the red bell pepper, zucchini, and red onion with a drizzle of olive oil, salt, and pepper. Roast them in the oven or sauté until tender.

  • 6

    Remove the crust from the oven and spread the tomato sauce evenly on top.

  • 7

    Scatter the sliced chicken and roasted vegetables over the sauce, then sprinkle the shredded mozzarella evenly.

  • 8

    Return the pizza to the oven for an additional 8-10 minutes, until the cheese melts and the toppings are heated through.

  • 9

    Allow the pizza to cool slightly before slicing and serving.