Pizza topped chicken with fries and salad


Leftovers are good cold or reheated in a microwave.

Pizza-topped chicken

50 minutes
4 servings
  • Preparation time:
  • Cooking time:
  • Total time:

This Italian-inspired dish gives you all the taste of a cheesy pizza, for Free! Serve with a huge tossed salad, a baked potato or Slimming World fries.
  • Ingredients
  • Method


Cooking spray*
4 boneless, skinless chicken breasts
1 tsp. dried oregano
1 small red onion, chopped
½ red bell pepper, seeded and chopped
2 cloves garlic, minced
1 (14.5-oz.) undrained can diced tomatoes
1 Tbsp. tomato paste
8 oz. low-fat cheddar, shredded
Fresh basil, roughly chopped
4 cherry tomatoes, halved
*Up to 10 short sprays of any cooking spray are Free. After that, count ½ Syn for every additional 5 sprays.


  1. Preheat the oven to 425°F and spray a large rimmed baking pan with cooking spray*.
  2. One at a time, cut each chicken breast in half horizontally, being careful not to cut it the whole way through. Open it up to make a butterfly shape. Place the chicken between a heavy zip-top bag that’s been slit open on one side or between sheets of plastic wrap. Pound with the smooth side of a meat mallet or the bottom of a heavy pot to an even thickness, about ¼”.
  3. Place the pounded breasts in a single layer on the prepared baking pan Season with salt and pepper to taste on both sides and sprinkle with ½ teaspoon of the oregano. Bake for 10–13 minutes, or until no longer pink in the thickest part. Remove from the oven, but keep the oven on.
  4. Meanwhile, spray a heavy, large skillet with cooking spray* and place over medium heat. Cook the red onion, bell pepper and garlic for about 5 minutes, stirring often, until crisp-tender.
  5. Stir in the tomatoes, tomato paste and remaining ½ teaspoon oregano. Bring to a boil, and then reduce the heat to low. Mash a few times with a potato masher to break up big chunks of tomato and simmer, uncovered, for about 10 minutes or until thickened and flavorful (if it’s very thick, add 1–2 tablespoons of water).
  6. Spoon ¼ (about ½ cup) of the sauce over each chicken breast. Sprinkle each with 1½ ounces of the cheese and a little basil, then top with a halved cherry tomato. Return to the oven and bake for about 5 more minutes, until the cheese has melted and the sauce is bubbly, then serve.


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