Name: Chicken Pesto Pizza with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz cooked chicken breast; 1 large whole wheat tortilla; 1 tbsp basil pesto; 1 oz part-skim mozzarella cheese; 0.5 cup cherry tomatoes; 0.5 tsp extra virgin olive oil; 0.13 tsp sea salt; 0.13 tsp black pepper; 0.5 cup baby arugula

Chicken Pesto Pizza with Roasted Tomatoes

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

YOUR SOLIN GENERATED RECIPE

Chicken Pesto Pizza with Roasted Tomatoes

Crispy whole grain crust topped with vibrant basil pesto, juicy roasted tomatoes, and tender chicken breast for a savory and satisfying bite.

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NUTRITION

Protein

47.7g

Fat

22.9g

Carbs

29.8g

SERVINGS

1 serving

INGREDIENTS

4 oz cooked chicken breast

1 large whole wheat tortilla

1 tbsp basil pesto

1 oz part-skim mozzarella cheese

0.5 cup cherry tomatoes

0.5 tsp extra virgin olive oil

0.13 tsp sea salt

0.13 tsp black pepper

0.5 cup baby arugula

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PREPARATION

1
Preheat your oven to 400°F.
2
Toss the halved cherry tomatoes with olive oil, sea salt, and black pepper on a small baking sheet.
3
Roast the tomatoes for 10 minutes until they are blistered and soft.
4
While the tomatoes roast, place the whole wheat tortilla on a separate baking sheet and bake for 2 minutes per side until it starts to crisp.
5
Spread the basil pesto evenly over the pre-baked tortilla, leaving a small border around the edges.
6
Distribute the shredded cooked chicken and roasted tomatoes over the pesto, then sprinkle with the mozzarella cheese.
7
Bake the pizza for 5 to 7 minutes until the cheese is melted and bubbly.
8
Remove from the oven and top with fresh baby arugula before slicing into wedges.