Recipe of the Week Pizza Chicken

Yields 4 Servings: 

Ingredients 

Instructions:

  1. Preheat a 12" frying pan to medium heat with extra virgin olive oil.
  2. Place oregano, garlic powder, onion powder, salt, and pepper in a small bowl and stir.
  3. Clean and pat chicken breasts dry. Rub the spice mixture well into the chicken breasts with your
    hands.
  4. Place chicken in the frying pan. Cook 4 minutes then flip and cook another 4 minutes. Depending
    on how thick your chicken breasts are, cooking may take a little less or slightly longer. Check the
    center by slicing a small sliver in the center to ensure it is not pink.
  5. While the chicken cooks set the oven to a high broil.
  6. Remove chicken from the skillet and place marinara sauce in the frying pan with crushed red
    pepper flakes and basil. Simmer on low 5 minutes.
  7. Add chicken breasts to the frying pan, place 3 slices of turkey pepperoni on each chicken breast
    then cover with the cheese dividing it evenly among the chicken breasts.
  8. Place the frying oven in the oven for 5 minutes to melt the cheese over the chicken breasts.

 

Adapted From: https://skinnyfitalicious.com/meal-prep-pizza-chicken/

 

Nutritional Facts: Calories 230, Fat 9 g Saturated Fat 2 g, Cholesterol 83 mg, Carbohydrates 9 g,
Fiber 2 g, Sugar 5 g, Protein 29 g.

www.pinterest.com/novaphysicianwellness 

Brianna Lawless, MS, RDN

You Might Also Enjoy...

Recipe of the Week 9/6: Low Carb/Sugar Pumpkin Spice Latte

Ingredients 2 fl oz brewed espresso or 4 fl oz strong coffee 6 fl oz. unsweetened milk of choice. 2 Tbsp pumpkin puree ¼ tsp vanilla extract ¼ tsp almond extract ¼ tsp ground nutmeg ¼ tsp ground cinnamon 1-2 tsp stevia or monkfruit sweetener

Recipe of the Week 8/29: Low-Carb Zucchini Enchilada

Ingredients 1 3/4 cups enchilada sauce 2 large, 14 oz each zucchini, cut lengthwise into 12 (1/4-inch thick) slices 1/2 teaspoon kosher salt fresh black pepper, to taste 1 tsp olive oil 8 ounces cooked shredded chicken breast 1/2 cup minced onion

Recipe of the Week 8/22: Broiled Fish with Tomato Caper

Ingredients 2 tbsp extra virgin olive oil, divided 4 fish fillets, such as tilapia, flounder, grouper, etc 6 oz each 2 garlic cloves, crushed 2 shallots, minced 2 tomatoes, chopped 2 tbsp capers 1/4 cup white wine kosher salt and fresh black pepper