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.

Sheet Pan Chicken Pizza with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken Pizza with Roasted Vegetables

Enjoy a vibrant and satisfying meal where tender chicken and melted mozzarella meet sweet tomato sauce on a whole wheat base, topped with crisp, roasted vegetables. This dish balances texture and flavor perfectly, offering a light yet hearty option that's great any time of day.

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NUTRITION

433kcal
Protein
41.2g
Fat
15.5g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 Whole Wheat Pita

1/4 cup Tomato Sauce

1/4 cup Part-Skim Mozzarella Cheese

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Thinly slice the chicken breast, red bell pepper, and zucchini.

  • 3

    Lay the whole wheat pita on the sheet pan as your pizza base.

  • 4

    Spread the tomato sauce evenly over the pita, leaving a small border at the edges.

  • 5

    Distribute the sliced chicken, bell pepper, and zucchini over the sauce.

  • 6

    Sprinkle the part-skim mozzarella cheese on top of the ingredients.

  • 7

    Drizzle olive oil lightly over the assembled pizza to help with roasting the vegetables.

  • 8

    Bake in the preheated oven for 12-15 minutes, until the chicken is cooked through and the cheese is melted and bubbly.

  • 9

    Remove from the oven, let cool for a couple of minutes, slice, and serve.

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.

Sheet Pan Chicken Pizza with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken Pizza with Roasted Vegetables

Enjoy a vibrant and satisfying meal where tender chicken and melted mozzarella meet sweet tomato sauce on a whole wheat base, topped with crisp, roasted vegetables. This dish balances texture and flavor perfectly, offering a light yet hearty option that's great any time of day.

NUTRITION

433kcal
Protein
41.2g
Fat
15.5g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 Whole Wheat Pita

1/4 cup Tomato Sauce

1/4 cup Part-Skim Mozzarella Cheese

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Thinly slice the chicken breast, red bell pepper, and zucchini.

  • 3

    Lay the whole wheat pita on the sheet pan as your pizza base.

  • 4

    Spread the tomato sauce evenly over the pita, leaving a small border at the edges.

  • 5

    Distribute the sliced chicken, bell pepper, and zucchini over the sauce.

  • 6

    Sprinkle the part-skim mozzarella cheese on top of the ingredients.

  • 7

    Drizzle olive oil lightly over the assembled pizza to help with roasting the vegetables.

  • 8

    Bake in the preheated oven for 12-15 minutes, until the chicken is cooked through and the cheese is melted and bubbly.

  • 9

    Remove from the oven, let cool for a couple of minutes, slice, and serve.