Crispy Sheet Pan Chicken Pizza with Roasted Vegetables

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

Crispy Sheet Pan Chicken Pizza with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Chicken Pizza with Roasted Vegetables

Enjoy a vibrant and wholesome take on pizza—featuring tender, seasoned chicken atop a crisp, whole wheat flatbread base, layered with a light tomato sauce, melted mozzarella, and a colorful medley of roasted red bell peppers and red onions. Perfect for a balanced meal that delights the palate and fuels your body.

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NUTRITION

490kcal
Protein
47.3g
Fat
16.5g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 piece Whole Wheat Flatbread

1/4 cup Shredded Mozzarella Cheese

1/4 cup Tomato Sauce

1/4 cup Red Bell Pepper, sliced

2 tablespoons Red Onion, diced

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Season the chicken breast with your preferred herbs and a pinch of salt and pepper, then grill or pan-sear it until fully cooked, about 5-7 minutes per side. Once done, slice thinly.

  • 3

    Lightly brush the whole wheat flatbread with olive oil and spread the tomato sauce evenly over the top.

  • 4

    Arrange the sliced chicken, red bell peppers, and red onions over the sauce.

  • 5

    Sprinkle the shredded mozzarella evenly across the flatbread.

  • 6

    Place the flatbread on a sheet pan and transfer to the oven. Bake for 8-10 minutes or until the cheese is melted and the edges of the flatbread are crispy.

  • 7

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

Crispy Sheet Pan Chicken Pizza with Roasted Vegetables

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

Crispy Sheet Pan Chicken Pizza with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Chicken Pizza with Roasted Vegetables

Enjoy a vibrant and wholesome take on pizza—featuring tender, seasoned chicken atop a crisp, whole wheat flatbread base, layered with a light tomato sauce, melted mozzarella, and a colorful medley of roasted red bell peppers and red onions. Perfect for a balanced meal that delights the palate and fuels your body.

NUTRITION

490kcal
Protein
47.3g
Fat
16.5g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 piece Whole Wheat Flatbread

1/4 cup Shredded Mozzarella Cheese

1/4 cup Tomato Sauce

1/4 cup Red Bell Pepper, sliced

2 tablespoons Red Onion, diced

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Season the chicken breast with your preferred herbs and a pinch of salt and pepper, then grill or pan-sear it until fully cooked, about 5-7 minutes per side. Once done, slice thinly.

  • 3

    Lightly brush the whole wheat flatbread with olive oil and spread the tomato sauce evenly over the top.

  • 4

    Arrange the sliced chicken, red bell peppers, and red onions over the sauce.

  • 5

    Sprinkle the shredded mozzarella evenly across the flatbread.

  • 6

    Place the flatbread on a sheet pan and transfer to the oven. Bake for 8-10 minutes or until the cheese is melted and the edges of the flatbread are crispy.

  • 7

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