Gluten-Free Mini Sweet Potato Pizzas with Chicken & Pesto
A gluten-free and high-protein twist on pizza! Roasted sweet potato slices topped with savory pesto, juicy chicken, and melted mozzarella make for a quick, easy, and nutritious meal. Perfect for meal prep or a healthy pizza fix! Serves four, so double it up if you want more.
Equipment
- 1 Large baking tray
Ingredients
- 2 large sweet potatoes
- ⅓ cup 60g basil pesto (green)
- ½ cup 55g mozzarella, grated
- 1 tbsp. olive oil
- 7 oz. 200g cooked chicken breast
- salt and pepper
Instructions
- Preheat the oven to 375 F (190 C) and line a large baking tray with baking paper or foil.
- Slice the sweet potatoes lengthwise (1/4 inch thick) and rub with olive oil, then season with salt and pepper.
- Place the sweet potato slices on the baking tray and cook in the oven for 10 minutes. Remove from the oven, flip and top each slice with pesto, chicken and mozzarella cheese.
- Return the tray to the oven and bake for a further 10 minutes or until the cheese has melted. Remove from the oven and garnish with basil leaves. Serve immediately.
Video
Notes
⭐️ Estimated Nutrition/Serving ⭐️
- 265 cals
- 21g protein
- 14g fats
- 15g carbs
- 2g fibre