Lunch: Ratatouille Pizza with Chicken Recipe | Myrecipes

Recipe by Carla Fitzgerald Williams The addition of chicken to a quick ratatouille makes a great-tasting and satisfying pizza when put on a crust. Serve with a green salad for a light weekday supper.

This recipe includes fertility superfoods such as:

Chicken Breast

Health and fertility benefits of Ratatouille Pizza with Chicken Recipe | Myrecipes

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen

Ingredients

1 teaspoon olive oil
1 Japanese eggplant, halved lengthwise and cut into (1/4-inch-thick) slices
1 red bell pepper, cut into 1/4-inch strips
1/2 small red onion, thinly sliced
1 cup sliced mushrooms
3/4 teaspoon dried Italian seasoning
1/4 teaspoon salt
4 garlic cloves, minced
1 (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli)
1 cup chopped skinless, boneless rotisserie chicken breast meat
1 cup (4 ounces) preshredded reduced-fat pizza-blend cheese
3 plum tomatoes, cut into (1/4-inch-thick) slices
Cooking spray
3 tablespoons finely chopped fresh flat-leaf parsley

Instructions

Preheat oven to 375 °.
Heat a large nonstick skillet over medium-high heat. Add oil to pan. Add eggplant, bell pepper, and onion; sauté 3 minutes or until eggplant begins to soften. Reduce heat to medium. Add mushrooms, and cook 3 minutes, stirring frequently. Add Italian seasoning, salt, and garlic; cook 1 minute, stirring constantly. Remove from heat.
Place crust on a baking sheet. Spread vegetable mixture evenly over crust, leaving a 1/2-inch border. Arrange the chicken over vegetable mixture; sprinkle evenly with cheese. Arrange tomatoes over cheese, and lightly coat with cooking spray. Bake at 375 ° for 25 minutes or until cheese is bubbly and tomatoes are softened. Sprinkle with parsley.

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