Tray Bake Chicken Pizza

DMP have created hundreds of 5 ingredient meals for our members. These exclude a few staples such as oil, salt, pepper, vinegar and lemon. As you can see by the recipe below, we’ve included 5 deliciously simple ingredients.

We’ve used green cabbage as a base but you could change it for cauliflower, zucchini chunks or slices. The good thing about cabbage though is its cheap and stores in the fridge for a long time. 

We shredded up some BBQ/ rotisserie roast chicken but if you don’t have that, replace with cooked chicken breast or thighs, or switch it out for bacon or ham or any type of nuts – it’s all about getting that protein source in there!

We used natural cheddar cheese but you could use mozzarella, Parmesan or a combo of all three. And for a zesty hit we’ve include kalamata olives, but green or black olives would work too.

If you don’t have diced tomatoes or want to add some instant extra flavor, use a marinara pasta sauce or any flavor you have on hand.

Layer it all up and place in the oven to bake for a delicious pizza-like meal. 

Pin Recipe

Tray Bake Chicken Pizza

Prep Time7 minutes mins

Cook Time25 minutes mins

Total Time32 minutes mins

Servings: 2

Calories: 484kcal

Carbs: 16g

Net Carbs: 11g

Ingredients

5 ingredients

• 10 oz green cabbage – shredded
• 3/4 14 oz can diced tomatoes
• 2 cups BBQ/ rotisserie roast chicken – shredded, approx. 6-7 oz / 170-200g
• 1 cup shredded cheddar cheese – approx. 2.5 oz / 70g
• 6 pitted kalamata olives – sliced

Excluded extras

• salt and pepper
• olive oil – to drizzle
• Parchment (baking) paper

US Customary – Metric

Instructions

• Preheat the oven to 400°F/ 200°C.
• Using a knife, shred the cabbage into pieces (see image for approximate sizing). You don’t have to be too fussy about this, so just chop in roughly.
  
• Line a tray with parchment (baking) paper; lay out the shredded cabbage; coat with olive oil and sprinkle with salt, then use your hands or a pair of tongs to mix it before laying out on the tray evenly. Bake for 15 minutes, turning at the midway point (so set your timer for 7-8 minutes, flip the cabbage, then cook it for 7-8 minutes more), until the cabbage is soft and roasted. If it browns a little that’s fine – it adds to the flavor. NOTE: Cooking for 15 minutes leaves the cabbage crisp, if you like it softer, bake an additional 5 minutes or so.
  
• Once cooked, layer the pizza – top the cabbage with a drizzle of tomato, half the chopped olives and half the chicken, then sprinkle with cheese. Then repeat until you have the pizza piled in layers, finishing with shredded cheese.
• Place the baking tray back in the oven and roast for 15 minutes, or until golden brown. You can also finish under the broiler/grill if you choose.
• Serve on two plates and enjoy.

Notes

RECIPE OPTIONS/ SUBSTITUTIONS

• Flavor the tomatoes with herbs such as Italian seasoning, thyme, oregano and even chili!
• Mix the cheeses – use half cheddar, half Parmesan or mozzarella
• Add some sliced mushrooms
• Sprinkle a bit of pepperoni over the layers

VEGETARIAN OPTIONS Replace chicken with sliced mushrooms and pine nuts STORAGE/REHEATING Fridge: for up to 5 days, reheat in the oven covered with foil for about 15 minutes, or in the microwave for about 2 minutes. Can be eaten cold.

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