Name: Chicken and Roasted Vegetable Pizza
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken breast; 1 medium Whole wheat pita; 0.25 cup Marinara sauce; 1 oz Part-skim mozzarella cheese; 0.5 cup Red bell pepper; 0.5 cup Zucchini; 1 tsp Extra virgin olive oil; 0.25 tsp Dried oregano; 0.25 tsp Garlic powder; 0.13 tsp Sea salt; 0.13 tsp Black pepper

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

YOUR SOLIN GENERATED RECIPE

Chicken and Roasted Vegetable Pizza

Crispy whole wheat crust topped with herb-roasted zucchini and peppers, finished with tender shredded chicken and bubbly melted mozzarella.

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NUTRITION

Protein

43.0g

Fat

14.6g

Carbs

49.0g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

1 medium Whole wheat pita

0.25 cup Marinara sauce

1 oz Part-skim mozzarella cheese

0.5 cup Red bell pepper

0.5 cup Zucchini

1 tsp Extra virgin olive oil

0.25 tsp Dried oregano

0.25 tsp Garlic powder

0.13 tsp Sea salt

0.13 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the diced zucchini and red bell pepper with extra virgin olive oil, sea salt, and black pepper on the baking sheet.
3
Roast the vegetables for 12 minutes until they are tender and slightly charred at the edges.
4
Place the whole wheat pita on a separate baking sheet and spread the marinara sauce evenly across the top.
5
Layer the roasted vegetables and the cooked shredded chicken breast over the sauce.
6
Season with dried oregano and garlic powder, then sprinkle the shredded mozzarella cheese over the entire pizza.
7
Bake for 8 to 10 minutes until the cheese is melted and the pita edges are golden brown and crispy.
8
Let the pizza cool for two minutes before slicing into wedges and serving.