High Protein Pizza Bowls
Quick and satisfying High Protein Pizza Bowls are filled with shredded chicken, marinara, and topped with mozzarella—perfect for busy weeknights.
Ingredients
Base
- 1 cup cooked chicken breast, shredded Rotisserie chicken works great
- 1/2 cup cooked quinoa or cauliflower rice Quinoa for chew; cauliflower for lower carbs
- 1/2 cup marinara sauce Use your favorite jarred sauce or leftover pasta sauce
Seasoning
- 1 teaspoon Italian seasoning
- Salt and pepper To taste
Toppings
- 1/2 cup shredded mozzarella cheese
- 1/4 cup sliced bell peppers Colorful and crunchy
- 1/4 cup sliced black olives Optional for a salty pop
Finish
- Fresh basil For garnish, optional
Instructions
Preparation
- Preheat your oven to 375°F (190°C). While it’s warming, shred the chicken and measure out the quinoa or cauliflower rice.
- In a medium bowl, stir together the shredded chicken, marinara sauce, cooked quinoa or cauliflower rice, Italian seasoning, and a pinch of salt and pepper.
- Spoon the mixture into a small baking dish, spreading it out evenly.
- Scatter the sliced bell peppers and black olives over the top, then blanket with shredded mozzarella.
Cooking
- Bake for 20–25 minutes, or until the cheese is bubbly and golden.
- Let it rest for a couple of minutes, then scatter fresh basil over the top.
Notes
Store in the fridge for up to 4 days or freeze for up to 3 months. Reheat in the oven for best texture. Add a splash of water or marinara when reheating to prevent drying out.