Grilled Chicken & Veggie Pizza – a delicious recipe with chicken, Italian salad dressing, red pepper, zucchini, onion, mozzarella cheese. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Coat chicken with salad dressing and barbecue over medium heat for 5-7 minutes per side.
2
Cool slightly and slice thinly.
3
Barbecue red pepper until skin is blackened on all sides.
4
Put pepper in a plastic bag and close bag until pepper is cool enough to handle.
5
Remove and discard skin, seeds and core.
6
Cut pepper into strips.
7
Slice zucchini lengthwise and slice onion into thick slices.
8
Barbecue until softened.
9
Cut zucchini into bite size pieces.
10
Sprinkle 1 cup of cheese over pizza crust and top with tomato slices.
11
Arrange chicken and vegetables on top and sprinkle with remaining cheese and fresh basil.
12
Put pizza on the barbecue, close the lid, and bake for 3 to 5 minutes or until the crust is lightly browned and the cheese has melted.
2508
kcal
Calories
69
g
Fat
8
g
Carbs
447
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 12 lb boneless skinless chicken, ¼ cup Italian salad dressing, 1 red pepper, 1 zucchini, and more.
Yes, Grilled Chicken & Veggie Pizza falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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