Happy Fri-YAAAAY!!! Yes yes YESSSS…
And why all the excitement? Because we are slowly but surely tiptoeing toward month-end,
especially for my fellow “salary-on-the-15th” warriors… I see you!
Now let’s be honest—January is not exactly the kindest month to our wallets. It stretches. It tests faith. It humbles us.
So the big question is: if money isn’t cool right now, what can be cool?
Answer: our tummies.
Today, I decided we are not stressing, we are not sulking, and we are definitely not craving pizza we can’t buy. Instead, we are making our own magic right at home with these Cheesy Chicken & Veggie Pizza Cups.
It’s Friday, we deserve something fun, comforting, and delicious—and trust me, these little pizza cups understand the assignment!
I’m already excited, my oven is ready, and I can’t wait to show you how to make them.
So let’s do this… let’s make some pizza cups!
How to make Cheesy Chicken & Veggie Pizza Cups
Makes: 6 Cups
Ingredients:
- 2 chicken breasts, diced small
- 1 red bell pepper, diced
- 1 small zucchini, diced
- ½ cup tomato passata or crushed tomatoes
- 1 tsp dried oregano
- ½ tsp dried basil
- ½ tsp garlic powder
- Salt & pepper to taste
- 6 mini filo pastry cups, phyllo shells, or muffin liners (optional for structure)
- ½–¾ cup grated mozzarella or cheddar
Optional toppings: olives, cherry tomato halves, fresh basil
Method:
- Cook the chicken and veggies: In a pan, lightly sauté chicken until almost cooked. Add bell pepper, zucchini, tomato passata, oregano, basil, garlic powder, salt & pepper. Simmer 5–7 minutes until veggies soften and chicken is fully cooked.
- Fill the cups: Spoon the chicken-veggie mix into the pastry cups or muffin liners. Sprinkle grated cheese on top. Add optional toppings if desired.
- Bake: Preheat oven to 180°C (350°F). Bake 10–12 minutes until cheese melts and tops are golden.
- Serve: Enjoy warm as a snack, lunch, or finger-food treat.
HAVE YOU TRIED THIS RECIPE?: Today’s Tasty Pick: Smoky Tomato Beef Pap Skillet