Lunch: Ratatouille Pizza with Chicken Recipe | Myrecipes

Recipe by Carla Fitzgerald Williams The addition of chicken to a quick ratatouille makes a great-tasting and satisfying pizza when put on a crust. Serve with a green salad for a light weekday supper.

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Ratatouille Pizza with Chicken Recipe | Myrecipes

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

1 teaspoon olive oil
1 Japanese eggplant, halved lengthwise and cut into (1/4-inch-thick) slices
1 red bell pepper, cut into 1/4-inch strips
1/2 small red onion, thinly sliced
1 cup sliced mushrooms
3/4 teaspoon dried Italian seasoning
1/4 teaspoon salt
4 garlic cloves, minced
1 (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli)
1 cup chopped skinless, boneless rotisserie chicken breast meat
1 cup (4 ounces) preshredded reduced-fat pizza-blend cheese
3 plum tomatoes, cut into (1/4-inch-thick) slices
Cooking spray
3 tablespoons finely chopped fresh flat-leaf parsley

Instructions

Preheat oven to 375 °.
Heat a large nonstick skillet over medium-high heat. Add oil to pan. Add eggplant, bell pepper, and onion; sauté 3 minutes or until eggplant begins to soften. Reduce heat to medium. Add mushrooms, and cook 3 minutes, stirring frequently. Add Italian seasoning, salt, and garlic; cook 1 minute, stirring constantly. Remove from heat.
Place crust on a baking sheet. Spread vegetable mixture evenly over crust, leaving a 1/2-inch border. Arrange the chicken over vegetable mixture; sprinkle evenly with cheese. Arrange tomatoes over cheese, and lightly coat with cooking spray. Bake at 375 ° for 25 minutes or until cheese is bubbly and tomatoes are softened. Sprinkle with parsley.

Share Ratatouille Pizza with Chicken Recipe | Myrecipes