Sheet Pan Chicken and Veggie Pizza

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

Sheet Pan Chicken and Veggie Pizza

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken and Veggie Pizza

Enjoy a healthy twist on pizza with a crisp cauliflower crust topped with lean chicken breast, fresh tomato sauce, colorful bell peppers and onions, and a sprinkle of part-skim mozzarella cheese. This sheet pan creation offers a satisfying balance of protein and veggies in every bite.

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NUTRITION

348kcal
Protein
44.6g
Fat
11.5g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Cauliflower Rice

2 Egg Whites

1/4 cup Tomato Sauce

1/4 cup Red Bell Pepper (diced)

1/4 cup Onion (diced)

1/4 cup Part-Skim Mozzarella Cheese

1 tsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    In a bowl, combine the cauliflower rice and egg whites. Mix thoroughly to form a cohesive batter, then spread it out evenly on the sheet pan to create your pizza crust.

  • 3

    Bake the crust in the oven for 10-12 minutes until it begins to firm up.

  • 4

    While the crust is baking, season the chicken breast lightly with salt and pepper. Grill or sear the chicken until cooked through, then chop into bite-sized pieces.

  • 5

    Remove the crust from the oven. Spread the tomato sauce evenly over the crust, then layer on the chopped chicken, diced red bell pepper, and onion.

  • 6

    Sprinkle the shredded mozzarella cheese over the top and drizzle with olive oil.

  • 7

    Return the sheet pan to the oven and bake for another 8-10 minutes until the cheese is melted and bubbly.

  • 8

    Remove from the oven, let cool slightly, and enjoy your balanced and flavorful sheet pan chicken and veggie pizza.

Sheet Pan Chicken and Veggie Pizza

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

Sheet Pan Chicken and Veggie Pizza

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken and Veggie Pizza

Enjoy a healthy twist on pizza with a crisp cauliflower crust topped with lean chicken breast, fresh tomato sauce, colorful bell peppers and onions, and a sprinkle of part-skim mozzarella cheese. This sheet pan creation offers a satisfying balance of protein and veggies in every bite.

NUTRITION

348kcal
Protein
44.6g
Fat
11.5g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Cauliflower Rice

2 Egg Whites

1/4 cup Tomato Sauce

1/4 cup Red Bell Pepper (diced)

1/4 cup Onion (diced)

1/4 cup Part-Skim Mozzarella Cheese

1 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    In a bowl, combine the cauliflower rice and egg whites. Mix thoroughly to form a cohesive batter, then spread it out evenly on the sheet pan to create your pizza crust.

  • 3

    Bake the crust in the oven for 10-12 minutes until it begins to firm up.

  • 4

    While the crust is baking, season the chicken breast lightly with salt and pepper. Grill or sear the chicken until cooked through, then chop into bite-sized pieces.

  • 5

    Remove the crust from the oven. Spread the tomato sauce evenly over the crust, then layer on the chopped chicken, diced red bell pepper, and onion.

  • 6

    Sprinkle the shredded mozzarella cheese over the top and drizzle with olive oil.

  • 7

    Return the sheet pan to the oven and bake for another 8-10 minutes until the cheese is melted and bubbly.

  • 8

    Remove from the oven, let cool slightly, and enjoy your balanced and flavorful sheet pan chicken and veggie pizza.