If there’s one thing that makes losing weight feel effortless, it’s meals that taste far more indulgent than they actually are — and pizza-topped chicken is one of those magical creations that fits perfectly into the Slimming World lifestyle.
Imagine everything you love about a comforting, cheesy, weekend-style pizza… but served on a juicy chicken breast, packed with protein, bursting with flavour, and totally Slimming World–friendly. Yes, it really is as good as it sounds!
What makes pizza-topped chicken so special is the contrast of textures and flavours. You get the succulent bite of seasoned chicken, the tang of tomato, the sweetness of roasted vegetables, and that glorious, bubbling layer of cheese that ties it all together. Add herbs like oregano and basil, maybe a sprinkle of chilli flakes if you like a kick, and suddenly you’re transported straight to your favourite Italian restaurant — without a single Syn wasted.
You can customise it too! Think mushrooms, peppers, sweet red onion, spinach, courgette… all Speed vegetables that bring colour and freshness. You can even go Mediterranean with olives (counting the Syns, of course!) or keep it classic with simple mozzarella and basil.
*Ingedients and method follow the picture
½ small red onion, finely chopped
½ red pepper, deseeded and chopped
1 small garlic clove, crushed
Low-calorie cooking spray
2 on-the-vine tomatoes, skinned and chopped
1 tbsp canned chopped tomatoes
1 tsp tomato purée
1 tsp dried oregano
1 skinless and boneless chicken breast
40g reduced-fat Cheddar, grated (Healthy Extra A) (I used Mozzarella)
1 cherry tomato, halved
1 tsp finely chopped fresh basil
Make the tomato topping:
Add the onion, red pepper and garlic to a small non-stick saucepan sprayed with low-calorie cooking spray. Cook for 3–4 minutes until softened.
Stir in the chopped vine tomatoes, canned tomatoes, tomato purée and oregano. Simmer gently for 5 minutes, then set aside.
Prep the chicken:
Preheat your oven to 220°C / fan 200°C / gas 7.
Carefully slice the chicken breast horizontally, stopping before cutting all the way through. Fold it open like a book to create a butterfly shape.
Brown the chicken:
Spray a non-stick frying pan with low-calorie cooking spray and place over a medium heat. Cook the chicken on both sides until lightly browned.
Bake:
Transfer the chicken to a non-stick baking tray. Bake for 15–20 minutes, or until fully cooked through.
Add the pizza toppings:
Remove from the oven. Spoon the tomato mixture over the chicken and sprinkle with the grated reduced-fat Cheddar (or Mozzarella). Top with the halved cherry tomato.
Return to the oven or grill for 5 minutes, or until the cheese is bubbling and melted.
Finish & serve:
Sprinkle over the fresh basil and serve immediately. This is amazing with Slimming World chips and a big crunchy salad for maximum speed and satisfaction!
Imagine everything you love about a comforting, cheesy, weekend-style pizza… but served on a juicy chicken breast, packed with protein, bursting with flavour, and totally Slimming World–friendly. Yes, it really is as good as it sounds!
What makes pizza-topped chicken so special is the contrast of textures and flavours. You get the succulent bite of seasoned chicken, the tang of tomato, the sweetness of roasted vegetables, and that glorious, bubbling layer of cheese that ties it all together. Add herbs like oregano and basil, maybe a sprinkle of chilli flakes if you like a kick, and suddenly you’re transported straight to your favourite Italian restaurant — without a single Syn wasted.
You can customise it too! Think mushrooms, peppers, sweet red onion, spinach, courgette… all Speed vegetables that bring colour and freshness. You can even go Mediterranean with olives (counting the Syns, of course!) or keep it classic with simple mozzarella and basil.
*Ingedients and method follow the picture
Ingredients (Serves 1)
½ small red onion, finely chopped
½ red pepper, deseeded and chopped
1 small garlic clove, crushed
Low-calorie cooking spray
2 on-the-vine tomatoes, skinned and chopped
1 tbsp canned chopped tomatoes
1 tsp tomato purée
1 tsp dried oregano
1 skinless and boneless chicken breast
40g reduced-fat Cheddar, grated (Healthy Extra A) (I used Mozzarella)
1 cherry tomato, halved
1 tsp finely chopped fresh basil
Method
Make the tomato topping:
Add the onion, red pepper and garlic to a small non-stick saucepan sprayed with low-calorie cooking spray. Cook for 3–4 minutes until softened.
Stir in the chopped vine tomatoes, canned tomatoes, tomato purée and oregano. Simmer gently for 5 minutes, then set aside.
Prep the chicken:
Preheat your oven to 220°C / fan 200°C / gas 7.
Carefully slice the chicken breast horizontally, stopping before cutting all the way through. Fold it open like a book to create a butterfly shape.
Brown the chicken:
Spray a non-stick frying pan with low-calorie cooking spray and place over a medium heat. Cook the chicken on both sides until lightly browned.
Bake:
Transfer the chicken to a non-stick baking tray. Bake for 15–20 minutes, or until fully cooked through.
Add the pizza toppings:
Remove from the oven. Spoon the tomato mixture over the chicken and sprinkle with the grated reduced-fat Cheddar (or Mozzarella). Top with the halved cherry tomato.
Return to the oven or grill for 5 minutes, or until the cheese is bubbling and melted.
Finish & serve:
Sprinkle over the fresh basil and serve immediately. This is amazing with Slimming World chips and a big crunchy salad for maximum speed and satisfaction!
slimming world pizza topped chicken
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