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Pizza-Style Chicken

Pizza-Style Chicken

with Tomato, Arugula and Spinach Salad

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Tonight is pizza night, without the dough! Top tender butterflied chicken breasts with marinara and gooey melted cheese for a taste of delicious pizza-pie. Fresh tomatoes and peppers add bright balance to a peppery arugula side salad.

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Tags:Carb Smart (50g or less)

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

113 g

Grape Tomatoes

160 g

Sweet Bell Pepper

½ cup

Marinara Sauce

½ cup

Mozzarella Cheese, shredded


1 tbsp

Italian Seasoning

1 tbsp

Balsamic Vinegar


56 g

Arugula and Spinach Mix

Not included in your delivery

1.5 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1966 kJ
Calories470 kcal
Fat23 g
Saturated Fat7 g
Carbohydrate23 g
Sugar10 g
Dietary Fiber4 g
Protein49 g
Cholesterol150 mg
Sodium880 mg
Utensilsarrow down iconarrow down icon
Medium Bowl
Paper Towel
Baking Sheet
Large Non-Stick Pan
Parchment Paper
Measuring Spoons
Large Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F.Wash and dry all produce. Halve tomatoes. Core, then cut pepper into 1/4-inch pieces. Toss half the peppers with half the Italian seasoning in a medium bowl. Season with salt and pepper. Set aside.


Pat chicken dry with paper towels. Carefully slice into centre of each chicken breast, lengthwise and parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book. Season both sides with salt and pepper, then sprinkle with remaining Italian seasoning.


Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-sear, until golden-brown, 1-2 min per side. Remove pan from heat. Transfer chicken a parchment-lined baking sheet. Spread marinara over tops of chicken, then sprinkle seasoned peppers (from the medium bowl) and cheese over marinara. Roast in the middle of the oven, until chicken is cooked through, 12-14 min.**


While chicken roasts, whisk together vinegar and 1 tbsp oil (dbl for 4ppl) in a large bowl. Add tomatoes, remaining peppers and arugula-spinach blend. Toss to combine. Season with salt and pepper.


Divide chicken and salad between plates.