Mini Chicken Vegetable Pizzas

Hello Foodie Friends! Are you ready to join us on a culinary journey that’s both easy on the tummy and a joy to create? We have a recipe that’s full of color, packed with nutrients, and brimming with flavors that’ll make your taste buds dance! And the best part? It’s as fun to make as it is to eat! 

Introducing our Mini Chicken Vegetable Pizzas, a whimsical take on everyone’s favorite Italian dish. Now, don’t let the name ‘pizza’ fool you. We’re swapping out traditional dough for vibrant bell peppers, transforming a comfort food staple into a gastric sleeve-friendly delight!

Why bell peppers, you ask? Well, they’re the perfect vehicle for delivering the cheesy, chicken-y goodness straight to your palate. Plus, they add a refreshing crunch that contrasts beautifully with the soft and melty toppings.

Imagine this – each bite brings you a burst of juicy tomato sauce, tender chicken, and a variety of finely chopped veggies, all blanketed under a layer of golden, melted cheese. Is your mouth watering yet? Because ours certainly is!

So, put on your chef’s hat, bring out your inner food artist, and let’s create some deliciously healthy mini pizzas that everyone – from kids to adults – will love to eat and make! Trust us, this is a recipe you won’t want to ‘put on the pepper’ for later! 

Roll up your sleeves and let’s dive into the world of Mini Chicken Vegetable Pizzas. Happy cooking!

Ingredients:

2 large bell peppers (red, yellow or green)
1 cup of cooked, shredded chicken breast
1/2 cup of low-fat mozzarella cheese
1/4 cup of tomato sauce (low-sodium if available)
1/4 cup of finely chopped mixed vegetables (like zucchini, broccoli, or spinach)
Olive oil spray
1/2 teaspoon of Italian seasoning
Salt and pepper to taste

Instructions:
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).

While your oven is heating up, rinse the bell peppers and cut off the tops. Remove the seeds and membranes so that you’re left with a hollow bell pepper. Then, slice the peppers into halves to create ‘pizza bases’.

Spray the bell pepper halves lightly with olive oil spray, and place them on a baking sheet with the inside facing up. 

In a pan, sauté your finely chopped vegetables with a small amount of olive oil until they are softened. 

Spread a thin layer of tomato sauce onto each bell pepper half.

Divide the sautéed vegetables and shredded chicken evenly among the bell pepper halves.

Sprinkle each “pizza” with a small amount of low-fat mozzarella cheese, and season with the Italian seasoning, salt, and pepper.

Bake in the oven for about 12-15 minutes, or until the bell peppers are soft and the cheese is melted and slightly golden.

These Mini Chicken Vegetable Pizzas are not only fun to make, but they’re also colorful, flavorful, and portion-controlled. Each ‘pizza’ should be quite small and easy to eat, in line with the restrictions after gastric sleeve surgery. Plus, they’re full of protein and vegetables, so they’re a nutritious choice as well. Enjoy your cooking!