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guilt-free pizza: loaded veggie pizza chicken
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SkinnyMS

Loaded Veggie Pizza Chicken

Satisfy pizza cravings without the pizza guilt. Paper-thin pizza cutlets, layered with tender-crisp vegetables, pizza sauce and lots of melty mozzarella.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner, Main Course
Cuisine: American, Italian
Keyword: Budget-Friendly, Gluten-Free, Kid-Friendly, Low-Carb
Servings: 8 servings
Calories: 310kcal
Author: Chef Sallie

Ingredients

  • 32 ounces boneless skinless chicken breasts 4 cutlets, about 8 oz each, sliced (butterflied) in half lengthwise and pounded paper thin with a mallet.
  • cooking spray
  • seasoned salt as needed
  • 1 cup pizza sauce no sugar added
  • 1 cup baby spinach leaves roughly chopped
  • 1/2 cup baby bella mushrooms sliced
  • 1/2 cup asparagus cut into 1" pieces, woody stems removed
  • 12 ounces mozzarella cheese 16 slices

Instructions

  • Spray sheet pan with cooking spray. Preheat oven to 375 degrees F.
  • Place 4 cutlets (after halved) on the sheet pan. Season with season salt.
  • Spoon about a tablespoon of pizza sauce on top.
  • Layer spinach, mushrooms, and asparagus pieces, then top with 2 slices of mozzarella, side by side, to cover cutlet and vegetables.
  • Top with another cutlet, season salt, another tablespoon of pizza sauce, and two more slices of cheese to cover the sauce.
  • Place in preheated oven and bake for about 15 minutes (or until the internal temperature reaches 165°F,) veggies are tender-crisp, and cheese is melted.
  • Remove from oven, and cut in half horizontally to make two servings for each cutlet.

Nutrition

Serving: 8oz | Calories: 310kcal | Carbohydrates: 4g | Protein: 37g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 117mg | Sodium: 635mg | Potassium: 612mg | Fiber: 1g | Sugar: 2g | Vitamin A: 965IU | Vitamin C: 5mg | Calcium: 303mg | Iron: 1mg |
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