Sheet Pan Crispy 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 Crispy Chicken Pizza with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Chicken Pizza with Roasted Vegetables

Enjoy a light yet satisfying twist on pizza with a crispy cauliflower crust topped with savory grilled chicken and an array of roasted vegetables. The dish bursts with flavor from fresh peppers, onions, and a tangy tomato sauce, finished with melty low-fat mozzarella – a balanced meal perfect for any time of day.

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NUTRITION

475kcal
Protein
50.9g
Fat
14.5g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (~113g)

100g Cauliflower Pizza Crust

1/2 medium Red Bell Pepper (~75g)

1/4 medium Red Onion (~40g)

1/4 cup Cherry Tomatoes (~40g)

1/4 cup Low-Fat Mozzarella Cheese (~28g)

2 tbsp Tomato Sauce (~30g)

1 tsp Olive Oil (~5g)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Season the chicken breast with salt, pepper, and your favorite herbs. Grill or pan-sear the chicken until it is nearly cooked through, then slice it into bite-sized pieces.

  • 3

    Place the cauliflower pizza crust on a lined sheet pan. Spread the tomato sauce evenly over the crust.

  • 4

    Arrange the grilled chicken slices on top of the sauce.

  • 5

    Scatter the sliced red bell pepper, red onion, and cherry tomatoes evenly over the chicken.

  • 6

    Sprinkle the low-fat mozzarella cheese over the vegetables.

  • 7

    Drizzle the olive oil lightly over the assembled toppings for added flavor and crispiness.

  • 8

    Bake in the preheated oven for 10-12 minutes or until the cheese has melted and the edges of the crust are golden and crispy.

  • 9

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

Sheet Pan Crispy 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 Crispy Chicken Pizza with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Chicken Pizza with Roasted Vegetables

Enjoy a light yet satisfying twist on pizza with a crispy cauliflower crust topped with savory grilled chicken and an array of roasted vegetables. The dish bursts with flavor from fresh peppers, onions, and a tangy tomato sauce, finished with melty low-fat mozzarella – a balanced meal perfect for any time of day.

NUTRITION

475kcal
Protein
50.9g
Fat
14.5g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (~113g)

100g Cauliflower Pizza Crust

1/2 medium Red Bell Pepper (~75g)

1/4 medium Red Onion (~40g)

1/4 cup Cherry Tomatoes (~40g)

1/4 cup Low-Fat Mozzarella Cheese (~28g)

2 tbsp Tomato Sauce (~30g)

1 tsp Olive Oil (~5g)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Season the chicken breast with salt, pepper, and your favorite herbs. Grill or pan-sear the chicken until it is nearly cooked through, then slice it into bite-sized pieces.

  • 3

    Place the cauliflower pizza crust on a lined sheet pan. Spread the tomato sauce evenly over the crust.

  • 4

    Arrange the grilled chicken slices on top of the sauce.

  • 5

    Scatter the sliced red bell pepper, red onion, and cherry tomatoes evenly over the chicken.

  • 6

    Sprinkle the low-fat mozzarella cheese over the vegetables.

  • 7

    Drizzle the olive oil lightly over the assembled toppings for added flavor and crispiness.

  • 8

    Bake in the preheated oven for 10-12 minutes or until the cheese has melted and the edges of the crust are golden and crispy.

  • 9

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