- 2 cups cubed cooked chicken breasts see note
- ¼ cup ranch dressing
- 1 cup cherry tomatoes
- 2 cups 1" cauliflower florets or leftover cubed yellow potatoes (see note)
- 1 cup shredded mozzarella cheese
- 2 ounces sliced pepperoni
- 1 cup sliced mushrooms
- 2 tablespoons sliced black olives
- ½ green bell pepper sliced
- ½ teaspoon red pepper flakes for garnish
- Optional: We love serving this with a side of warm marinara sauce!
Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
Toss the cooked chicken with the ranch dressing, then spread the chicken on the lined baking sheet.
Cut the tomatoes in half and sprinkle them on top of the chicken. Follow with the cauliflower (or potatoes) and then the cheese. Season the entire sheet pan with salt and pepper. Layer the pepperoni, mushrooms, black olives, and bell pepper on top of the cheese.
Bake for 20 minutes, until the toppings are browned and the cheese is bubbly and the cauliflower is cooked through. Garnish with the red pepper flakes, additional ranch dressing (if desired) and serve!
This recipe is an excerpt from "Cook Once, Eat All Week" by Cassy Joy
Garcia, which is a meal prep book. This recipe is intended to be cooked after a meal prep day, but we've adapted it slightly to be used as a solo stand alone recipe. This recipe is reprinted with permission.
In "Cook Once, Eat All Week" Cassy uses cubed turkey breasts instead of chicken for this meal, but we felt it easier to use chicken if you haven't completed the whole meal prep as her book indicates.
We substituted the option to use cauliflower florets to keep it low carb, and because most people don't have cooked potatoes. Make sure to cut the cauliflower florets on the smaller side, around 1", so they cook in the indicated amount of time. But feel free to opt for the original use of cubed potatoes if you have them.
Calories: 234kcalCarbohydrates: 7.4gProtein: 27.8gFat: 10.3gSaturated Fat: 3.5gCholesterol: 73mgSodium: 460mgFiber: 2.3gSugar: 3.8g