One Pan Protein Packed Pizza Inspired Bake

One-Pan Protein-Packed Pizza Inspired Bake

This recipe is a flavourful and easy weeknight dinner that combines the satisfaction of pizza with a protein boost. It’s all made in one pan for minimal cleanup!

Ingredients:

• Protein:
  • 2 lbs boneless, skinless chicken thighs (or breasts, sliced)
  • 1 cup cooked lentils (or chickpeas)
• Veggies:
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 small red onion, sliced
  • 1 cup cherry tomatoes, halved
  • ½ cup chopped fresh mushrooms (optional)
• Base:
  • 2 cups cooked quinoa (or brown rice)
• Pizza Flavors:
  • ½ cup marinara sauce
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • ½ tsp dried basil
  • ¼ tsp garlic powder
  • Salt and freshly ground black pepper, to taste
• Cheese:
  • 1 cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese

Cooking Guide:

1. Preheat oven to 400°F (200°C). Lightly grease a large baking sheet.
2. Prepare the Protein: Season the chicken thighs (or breasts) with salt, pepper, and any other desired spices. In a large skillet over medium heat, heat the olive oil. Sear the chicken for 3-4 minutes per side, until golden brown. Remove from the pan and set aside. If using cooked lentils or chickpeas, rinse and drain them.
3. Sauté the Veggies: In the same skillet used for the chicken, add the bell peppers, onion, and mushrooms (if using). Sauté for 5-7 minutes, until softened.
4. Assemble the Bake: Spread the cooked quinoa (or brown rice) evenly on the prepared baking sheet. Top with the sautéed veggies, cooked lentils or chickpeas, and the seared chicken. Pour the marinara sauce over everything.
5. Season and Bake: Sprinkle the oregano, basil, garlic powder, salt, and pepper over the top. Bake for 20-25 minutes, until the chicken is cooked through and the sauce is bubbly.
6. Cheese It Up: Remove the bake from the oven and preheat the broiler to high. Sprinkle the mozzarella and Parmesan cheeses over the top. Broil for 2-3 minutes, until the cheese is melted and golden brown.
7. Serve and Enjoy: Garnish with fresh basil (optional) and serve hot.

Tips:

• Chicken Alternatives: Feel free to substitute the chicken with ground turkey, Italian sausage, tofu cubes, or tempeh for a vegetarian option. Adjust cooking times accordingly.
• Veggie Variations: Get creative with the vegetables! Add chopped broccoli, zucchini, spinach, or your other favorites.
• Pre-Cooked Options: To save time, use pre-cooked chicken breasts or rotisserie chicken.
• Leftovers: This casserole reheats well for lunch or another quick dinner. Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Dietary Needs: This recipe can be easily adapted for gluten-free diets by using gluten-free brown rice or another gluten-free base.