YOUR SOLIN GENERATED RECIPE
Sheet Pan Crispy Chicken & Roasted Vegetable Pizza
Enjoy a vibrant twist on pizza with this sheet pan creation featuring crispy chicken breast, a whole wheat pita base, a medley of roasted vegetables, and a sprinkle of melted mozzarella. This dish delivers a satisfying balance of lean protein and wholesome carbohydrates for any meal of the day.
INGREDIENTS
4 ounces Chicken Breast
1 whole wheat pita
1 cup roasted mixed vegetables (bell pepper, zucchini, red onion)
1/4 cup shredded part-skim mozzarella
1 teaspoon olive oil
1 teaspoon Italian seasoning
PREPARATION
Preheat your oven to 425°F.
Thinly slice the chicken breast and toss with olive oil and Italian seasoning.
Spread the whole wheat pita on a sheet pan. If desired, lightly toast it in the oven for 2 minutes to firm up the base.
Evenly distribute the seasoned chicken slices over the pita.
Top with the mixed roasted vegetables. If the vegetables are raw, toss them with a tiny drizzle of olive oil and Italian seasoning, then roast separately for about 15 minutes before adding to the pizza, or roast concurrently if space allows.
Sprinkle the shredded mozzarella evenly over the chicken and vegetables.
Return the sheet pan to the oven and bake for 10-12 minutes, or until the chicken is cooked through and the cheese is melted with a slight golden edge.
Remove from the oven, slice, and serve immediately.