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Feel-Good Recipes

Chicken and Veggie Pizza

Chicken and Veggie Pizza

By Dietitian and Nutritionist Alison Bencke

This quick and healthy pizza is perfect for a weekday dinner. And let’s face it, whether you’re following a Crohn's diet or not, who doesn’t love pizza? Try it with a side of snow peas or a crisp green salad.

  • Serves 4 to 6
  • 1 medium sweet potato, sliced and sprayed with olive oil
  • 1 1/2 cups zucchini, sliced and sprayed with olive oil
  • 1 1/2 cups red bell pepper, sliced into quarters and sprayed with olive oil
  • 2 tablespoons olive oil
  • 12 ounces skinless chicken breast fillet
  • Lemon juice, to taste
  • Pepper, to taste
  • 2 thin, frozen medium-sized pizza crusts
  • 1/2 cup tomato paste, canned or homemade (reduce 1 1/2 cups crushed canned tomato on stove)
  • 2 cloves of garlic, crushed
  • 2 ounces low-fat feta cheese, cut into 1/2-inch cubes
  • 1 cup fresh basil
  • 1 tablespoon pine nuts (optional)
  • 2 sprigs fresh (or dried) rosemary (optional)
  • 1/2 cup Parmesan cheese (optional)

Place sweet potato, zucchini, and red bell pepper on a tray. Place in a 350° oven for half an hour, turning once. While baking, use 1 tablespoon of olive oil in a pan to sauté chicken in lemon juice and pepper until nearly cooked. Remove from pan and cut chicken into bite-sized chunks. Grease top of pizza crust with oil and spread tomato paste over the crusts. Sprinkle with garlic and then layer baked vegetables and chicken pieces onto the pizza. Add small pieces of feta cheese and torn-up basil. Sprinkle with pine nuts, rosemary, and Parmesan cheese, as desired.

Bake at 400° F for 10 to 15 minutes.

  • Nutrition per serving:
  • Calories 560
  • Protein 37 g
  • Fat 18 g
  • Saturated fat 5 g
  • Fiber 7 g
  • Calcium 240 mg

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Note: these tips should not replace advice from your physician. Always check with your physician before making any changes to your eating habits.