Sheet Pan Chicken Pizza Bake

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

Sheet Pan Chicken Pizza Bake

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken Pizza Bake

Enjoy a fresh spin on pizza with this Sheet Pan Chicken Pizza Bake. Tender, marinated chicken breast pairs with a layer of rich tomato sauce, melty reduced fat mozzarella, and a vibrant mix of bell peppers, red onions, and spinach, all baked to perfection on a crispy whole wheat flatbread base. This balanced dish is a satisfying fusion of protein and wholesome veggies, perfect for a quick yet gourmet meal.

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NUTRITION

517kcal
Protein
52.3g
Fat
13.8g
Carbs
43.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Reduced Fat Mozzarella Cheese

1/4 cup Tomato Sauce

1 Whole Wheat Flatbread

1/2 cup Red Bell Pepper (sliced)

1/4 cup Red Onion (sliced)

1 cup Fresh Spinach

1 tsp Olive Oil

1 tsp Dried Oregano

1 tsp Garlic Powder

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PREPARATION

  • 1

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

  • 2

    Drizzle the whole wheat flatbread lightly with olive oil. Sprinkle with dried oregano and garlic powder.

  • 3

    Place the flatbread on the sheet pan and spread the tomato sauce evenly over it.

  • 4

    Season the chicken breast with a pinch of salt and pepper. Place it on the flatbread, then scatter the sliced red bell pepper and red onion around the chicken.

  • 5

    Sprinkle the reduced fat mozzarella cheese evenly over the top, and layer fresh spinach leaves over the veggies.

  • 6

    Bake in the preheated oven for about 15-18 minutes, or until the chicken is cooked through and the cheese is bubbly and lightly golden.

  • 7

    Remove from the oven, let it rest for a few minutes, then slice and serve warm.

Sheet Pan Chicken Pizza Bake

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

Sheet Pan Chicken Pizza Bake

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken Pizza Bake

Enjoy a fresh spin on pizza with this Sheet Pan Chicken Pizza Bake. Tender, marinated chicken breast pairs with a layer of rich tomato sauce, melty reduced fat mozzarella, and a vibrant mix of bell peppers, red onions, and spinach, all baked to perfection on a crispy whole wheat flatbread base. This balanced dish is a satisfying fusion of protein and wholesome veggies, perfect for a quick yet gourmet meal.

NUTRITION

517kcal
Protein
52.3g
Fat
13.8g
Carbs
43.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Reduced Fat Mozzarella Cheese

1/4 cup Tomato Sauce

1 Whole Wheat Flatbread

1/2 cup Red Bell Pepper (sliced)

1/4 cup Red Onion (sliced)

1 cup Fresh Spinach

1 tsp Olive Oil

1 tsp Dried Oregano

1 tsp Garlic Powder

PREPARATION

  • 1

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

  • 2

    Drizzle the whole wheat flatbread lightly with olive oil. Sprinkle with dried oregano and garlic powder.

  • 3

    Place the flatbread on the sheet pan and spread the tomato sauce evenly over it.

  • 4

    Season the chicken breast with a pinch of salt and pepper. Place it on the flatbread, then scatter the sliced red bell pepper and red onion around the chicken.

  • 5

    Sprinkle the reduced fat mozzarella cheese evenly over the top, and layer fresh spinach leaves over the veggies.

  • 6

    Bake in the preheated oven for about 15-18 minutes, or until the chicken is cooked through and the cheese is bubbly and lightly golden.

  • 7

    Remove from the oven, let it rest for a few minutes, then slice and serve warm.