Many postop Gastric Sleeve and Bypass patients will tell me they miss pizza. My response? You need to try this recipe!

There are several creative ways to try low carb recipes that satisfy that pizza taste. I love this one the most, but I also use Zucchini Pizza Crust for another great go to recipe.

Everyone I’ve made this for loves it. I use this as my go-to meal when I take someone dinner for a new baby or the loss of a loved one. Everyone seems to appreciate something less heavy and certainly love the flavors. Post-op patients must take this slow and keep bites the size of your pinkie fingernail. Enjoy!

Pizza Chicken with Turkey Pepperoni

Course: Main Dish

Cuisine: Italian

Servings: 6 servings

Calories: 158kcal

Author: Steph Wagner

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Ingredients

• 1 (15 oz) can tomato sauce
• 1 lb boneless, skinless chicken breast
• 1/4 tsp each salt and pepper
• 1/2 cup grated parmesan cheese
• 1/2 cup 2% shredded mozzarella cheese
• 17 slices turkey pepperoni

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Instructions

• Place oven rack to middle of the oven and heat oven to 400 F. Pour tomato sauce in the bottom of a 13x9 baking pan.
• Pat chicken breast with a paper towel to dry. Season both sides with salt & pepper. Coat each side with grated parmesan cheese, pressing into the chicken for it to adhere.
• Place chicken in tomato sauce and bake in oven for 10-15 minutes (depending upon thickness of chicken).
• Pull chicken out of the oven and divide shredded cheese evenly between chicken breast; spreading on the top of each. Place 5 turkey pepperoni on each chicken breast. Turn oven up to 425 and place back in oven.
• Bake for 7 minutes for cheese to melt. Let cool slightly and serve.

Nutrition

Serving: 3oz | Calories: 158kcal | Carbohydrates: 1g | Protein: 23g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 464mg | Potassium: 321mg | Fiber: 1g | Sugar: 1g | Vitamin A: 143IU | Vitamin C: 1mg | Calcium: 171mg | Iron: 1mg