Chicken “Pizza” Sheet Pan Dinner.

This simple chicken sheet pan dinner is packed with veggies and flavored to taste like pizza for a unique weeknight dinner! It’s easily customizable to add your favorite “pizza” toppings, is gluten-free and easily made low-carb for a meal everyone can enjoy. This recipe comes to us today from the new book by Cassy Joy Garcia, “Cook Once, Eat All Week”!

This sheet pan chicken dinner is just SO FUN! It’s coming to us today from “Cook Once, Eat All Week”, Cassy Joy Garcia’s newest book. When we were flipping through the pages trying to decide which recipe to share (this was hard, because they all looked so good!) we were instantly in love with how unique this sheet pan dinner recipe sounded! It basically has all the flavor and fun of pizza, but made hearty and healthy using protein and veggies!

And of course, like so many sheet pan dinners, it’s so easy to throw together! Her book is all about meal prep made easy (see below for more about this) so we made a few minor modifications from her recipe so it could be made as a stand alone dish. We’re sure you’re going to love this dinner so much you’ll definitely want to grab a copy of her book now to see how she guides you on how to make meal prep

easy.

Ingredients

2 cups cubed chicken breasts (see note)

¼ cup ranch dressing

1 cup cherry tomatoes

2 cups 1" cauliflower florets, or leftover cubed yellow potatoes (see note)

1 cup shredded mozzarella cheese

2 ounces sliced pepperoni

1 cup sliced mushrooms

2 tablespoons sliced black olives

½ green bell pepper, sliced

½ teaspoon red pepper flakes, for garnish

Optional: We love serving this with a side of warm marinara sauce!

Directions

Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper.

Toss the cooked chicken with the ranch dressing, then spread the chicken on the lined baking sheet.

Cut the tomatoes in half and sprinkle them on top of the chicken. Follow with the cauliflower (or potatoes) and then the cheese. Season the entire sheet pan with salt and pepper. Layer the pepperoni, mushrooms, black olives, and bell pepper on top of the cheese.

Bake for 20 minutes, until the toppings are browned and the cheese is bubbly and the cauliflower is cooked through. Garnish with the red pepper flakes, additional ranch dressing (if desired) and serve!

Recipe Notes

This recipe is an excerpt from "Cook Once, Eat All Week" by Cassy Joy

Garcia, which is a meal prep book. This recipe is intended to be cooked after a meal prep day, but we've adapted it slightly to be used as a solo stand alone recipe. This recipe is reprinted with permission.

In "Cook Once, Eat All Week" Cassy uses cubed turkey breasts instead of chicken for this meal, but we felt it easier to use chicken if you haven't completed the whole meal prep as her book indicates.

We substituted the option to use cauliflower florets to keep it low carb, and because most people don't have cooked potatoes. Make sure to cut the cauliflower florets on the smaller side, around 1", so they cook in the indicated amount of time. But feel free to opt for the original use of cubed potatoes if you have them.

RECIPES AND IMAGE ADAPTED FROM https://lexiscleankitchen.com