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One-Pan Protein-Packed Pizza Inspired Bake
Craving that Pizza flavor, but want something a bit higher in protein to help you stay on track with your goals?!!
I think you’ll be very pleasantly surprised how DELICIOUS and SATISFYING this combination really is!
➡️ Rachel’s Tips:
You’re going to need to use a very large, oven-safe skillet or Dutch oven for this recipe.
Add in any extra vegetables you may have on hand, such as mushrooms, peppers, zucchini, and/or spinach.
Be sure to use YOUR favorite marinara sauce or tomato sauce, because that’s where this dish gets a lot of its flavor!
When shopping for store-bought sauce:
I like to make sure the marinara has no added sugar (tomatoes naturally contain sugar, but there shouldn’t be sugar on the ingredients list)
Store-bought jarred marinara sauce, or tomato sauce should only contain just a few simple ingredients such as tomatoes, garlic and herbs.
Quinoa is gluten-free, high in protein and one of the few plant foods that contains all nine essential amino acids.
It is also high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants, so quinoa is a great choice for this recipe.
Both quinoa, and brown rice are examples of COMPLEX carbohydrates, that our bodies use VERY well for sustainable energy.
Simple carbohydrates that are typically used to make pizza, just do not fuel our bodies the same way complex carbs do.
Complex carbs also contain more nutrients than simple carbs.
They’re higher in fiber and digest more slowly.
This also makes them more filling, which means complex carbohydrates excellent for weight loss, and weight control.
Complex carbohydrates are THE key to long-term health.
They make it much easier to maintain a healthy weight and can even help guard against type 2 diabetes.
Ingredients:
- 1 Tbsp olive oil, or avocado oil
- 2 lbs boneless skinless chicken thighs, fat trimmed and chopped into small bite sized pieces
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 2 tsp dried oregano
- sea salt and freshly ground black pepper, to taste about 1/4 teaspoon each
- 1 medium yellow onion, diced
- 2 bell peppers, any color, diced
- 2 (15 oz) jars tomato, or marinara sauce
- 2 cups cooked quinoa, or brown rice
- 1 cup shredded mozzarella cheese
- nitrate-free turkey pepperoni slices
- 8 black olives, pitted and sliced
- fresh basil, optional to garnish
Instructions:
Preheat your oven to 350 degrees f.
In a large oven-proof skillet heat your oil.
Add in chicken and sprinkle with all the seasonings. Cook until slightly golden brown.
Then stir in diced onion and bell peppers.
Cook stirring frequently for 4-5 minutes, until bell peppers are slightly softened.
Reduce the heat to low and stir in tomato sauce and cook stirring until sauce starts to bubble.
Remove from the heat and add in cooked brown rice, or quinoa. Stir in with a wooden spoon until brown rice/quinoa is well coated with your sauce.
Sprinkle with shredded cheese, then top with pepperoni, and sliced and olives.
Transfer skillet into your preheated oven and bake, uncovered for 15 minutes until cheese on top is golden and sauce is bubbly.
Remove from the oven and let sit at room temperature for about 5 minutes.
Garnish with fresh basil leaves and serve.
Enjoy!
❤Rachel
Ingredients
- 1 Tbsp olive oil, or avocado oil
- 2 lbs boneless skinless chicken thighs, fat trimmed and chopped into small bite sized pieces
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 2 tsp dried oregano
- sea salt and freshly ground black pepper, to taste about 1/4 teaspoon each
- 1 medium yellow onion, diced
- 2 bell peppers, any color, diced
- 2 (15 oz) jars tomato, or marinara sauce
- 2 cups cooked quinoa, or brown rice
- 1 cup shredded mozzarella cheese
- nitrate free turkey pepperoni slices
- 8 black olives, pitted and sliced
- fresh basil, optional to garnish
Instructions
- Preheat your oven to 350 degrees f.
- In a large oven-proof skillet heat your oil.
- Add in chicken and sprinkle with all the seasonings. Cook until slightly golden brown, then stir in diced onion and bell peppers.
- Cook stirring frequently for 4-5 minutes, until bell peppers are slightly softened.
- Reduce the heat to low and stir in tomato sauce and cook stirring until sauce starts to bubble.
- Remove from the heat and add in cooked brown rice, or quinoa. Stir in with a wooden spoon until brown rice/quinoa is well coated with your sauce.
- Sprinkle with shredded cheese, then top with pepperoni, and sliced and olives.
- Transfer skillet into your preheated oven and bake, uncovered for 15 minutes until cheese on top is golden and sauce is bubbly.
- Remove from the oven and let sit at room temperature for about 5 minutes.
- Garnish with fresh basil leaves and serve.
- Enjoy!
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