Pepperoni Pizza Chicken

We LOVE pepperoni pizza. We eat chicken all the time.

So, why not combine the two?

Here is a yummy, low-carb recipe for pepperoni pizza chicken. This recipe is GREAT for any day of the week and the leftovers are just as delicious!

My husband and son anxiously look forward to this recipe in our rotation. It pairs well with most steamed veggies or a salad.

Oh…and it’s Portion Fix Approved!!

**For tips on making meal prep SIMPLE, check out THIS link!
**To learn how I practice portion control, click here!

Low-Carb Pepperoni Pizza Chicken Bake

Ingredients:
1 jar (14 oz) pizza sauce, reduced to 1 cup
4 large boneless-skinless chicken breasts (6-8 oz. each)
1 T olive oil
1 tsp. Greek oregano (sometimes just called oregano)
1 tsp. garlic powder
6 oz. piece of part-skim Mozzarella, sliced about 1/4 inch thick or shredded mozzarella
2 oz. sliced pepperoni (regular or turkey pepperoni)
1 ingredients
 
Instructions:

  1. Preheat oven to 400F.
  2. Put the pizza sauce in a small saucepan and simmer over low heat until it’s reduced to one cup, about 20 minutes.  Don’t skip this step or the dish will be watery.
    2 sauce simmer
  3. While the sauce reduces, trim the chicken breasts and cut each one crosswise to make two same-size pieces.  Put chicken pieces one at a time inside a heavy plastic bag and use a meat mallet (or something heavy) to pound the chicken until it’s as thin as you can get it without it shredding apart.  (Don’t worry if some pieces break apart a little.)
  4. Mix the Greek oregano and garlic powder in a little bowl and then sprinkle both sides of each piece of chicken with the mixture.
  5. Add the chicken pieces to hot pan and cook 1-2 minutes on each side, just long enough to brown the chicken but not long enough to cook it through.
  6. Choose the smallest glass casserole dish you have that will fit all the browned chicken pieces, and lay the chicken in the dish in a single layer.
    8 chick in dish
  7. By now the sauce should be nicely reduced, so spread sauce over the top of each chicken breast.  (Use it all.)
    9 add sauce
  8. Top each piece with Mozzarella and pepperoni slices, covering the top of each piece of chicken as much as you can.
  9. Bake uncovered about 25-30 minutes, or until the cheese is melted and starting to brown and the pepperoni is slightly crisped.12 baked
  10. Serve hot.

Pepperoni Pizza Chicken

  • Servings: 6-8
  • Difficulty: easy
  • Print

A low carb alternative to pizza that spices up the flavor of chicken. Portion Fix Container Count included.


Portion Fix Container Count: 1 red, 1 blue

Ingredients

  • 1 jar (14 oz) pizza sauce, reduced to 1 cup
  • 4 large boneless-skinless chicken breasts (6-8 oz. each)
  • 1 tsp. oregano
  • 1 tsp. garlic powder
  • ¾ cups shredded mozzarella cheese
  • 2 oz. sliced pepperoni (regular or turkey pepperoni)

Directions

  1. Preheat oven to 400F.
  2. Put the pizza sauce in a small saucepan and simmer over low heat until it’s reduced to one cup, about 20 minutes.  (Don’t skip this step or the dish will be watery.)
  3. While the sauce reduces, trim the chicken breasts and cut each one crosswise to make two same-size pieces.  Put chicken pieces one at a time inside a heavy plastic bag and use a meat mallet (or something heavy) to pound the chicken until it’s as thin as you can get it without it shredding apart.  (Don’t worry if some pieces break apart a little.)
  4. Mix the oregano and garlic powder in a little bowl and then sprinkle both sides of each piece of chicken with the mixture.
  5. Add the chicken pieces to a hot pan and cook 1-2 minutes on each side, just long enough to brown the chicken but not long enough to cook it through.
  6. Choose the smallest glass casserole dish you have that will fit all the browned chicken pieces, and lay the chicken in the dish in a single layer.
  7. By now the sauce should be nicely reduced, so spread sauce over the top of each chicken breast.  (Use it all.)
  8. Top each piece with Mozzarella and pepperoni slices, covering the top of each piece of chicken as much as you can.
  9. Bake uncovered about 25-30 minutes, or until the cheese is melted and starting to brown and the pepperoni is slightly crisped.  Serve hot.

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