These high protein pesto chicken pizza bagels are one of those recipes that feels a little too good to be true. Crispy edges, melty cheese, herby pesto, and juicy chicken all piled onto a low carb bagel that’s ready in about 20 minutes. They’re perfect for a quick lunch, post workout meal, or an easy dinner when you want something comforting but still macro friendly. Each serving packs serious protein while keeping net carbs low, and the flavor is anything but boring.
If you are interested in trying Eat Royo, you can use the discount code “COOKINGKATIELADY” at checkout for a discount on your next purchase!
Huge shout out and thank you to Eat Royo for being the sponsor of today’s post!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Health Benefits of Eat Royo Bagels
These bagels are high in protein and fiber with fewer net carbs, making them a healthier alternative to traditional bagels. Each bagel is only 80 calories, 1.5g fat, 10g protein and 6g net carbs.
Why You Will Love This Recipe
- This recipe is quick and easy with minimal prep
- It is low carb, high protein, and very filling
- It tastes indulgent but fits into macro focused eating
Equipment You’ll Need
- Knife
- Cutting board
- Toaster or toaster oven
- Air fryer
- Measuring cups and spoons
Ingredients
Bagels:
- 1 Eat Royo low carb everything bagel – Discount code “COOKINGKATIELADY“
- 3 tbsp pesto (try my homemade pesto!!)
- 1/4 cup mozzarella cheese (shredded, freshly grated)
- 4 oz. cooked shredded chicken
- 1/2 tomato (thinly sliced)
- 3 tbsp freshly grated Parmesan cheese
- Sea salt (to taste)
- Black pepper (to taste)
Instructions
- Slice the bagel in half and lightly toast it until just golden.
- Spread the pesto evenly over each bagel half.
- Sprinkle half of the mozzarella over the pesto.
- Add the shredded chicken in an even layer.
- Top with the remaining mozzarella, tomato slices, and Parmesan cheese.
- Season lightly with sea salt and black pepper. Optional: Add a few extra dallops of pesto on top!
- Place the bagel halves in the air fryer and cook at 350°F for 15 minutes, or until the cheese is melted and bubbly with lightly crisp edges.
- Remove carefully and let cool for a minute before serving.
Dietary Information
This recipe is low carb and high protein, making it great for anyone focusing on balanced macros. It can be made gluten free if you use a gluten free low carb bagel, and it’s easy to adjust for lower fat by reducing the cheese slightly.
Tips or Variations
- Swap mozzarella for part skim mozzarella to lower fat without sacrificing melt.
- Add a handful of spinach or arugula under the cheese for extra greens.
- Use grilled chicken or rotisserie chicken for extra flavor and convenience.
- No air fryer? Bake at 375°F until the cheese is melted and golden.
Serving Suggestions
Serve these pizza bagels with a simple side salad, roasted veggies, or a cup of tomato soup. They’re also great cut into quarters and served as a protein packed snack.
FAQs
Can I make these ahead of time?
They’re best fresh, but you can prep the toppings ahead and assemble right before cooking.
How do I store leftovers?
Store in an airtight container in the fridge for up to two days.
Can I reheat them?
Yes, reheat in the air fryer for a few minutes until warm and crisp.
Can I use store bought pesto?
Absolutely. Store bought pesto works perfectly and saves time. Just be sure to get one made with olive oil versus an inflammatory oil such as canola or sunflower.
Check Me Out on Social Media!
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
high protein recipes, pizza bagels, pesto chicken, low carb meals, air fryer recipes, healthy pizza, easy high protein meals, low carb pizza
Description
These high protein pesto chicken pizza bagels are one of those recipes that feels a little too good to be true. Crispy edges, melty cheese, herby pesto, and juicy chicken all piled onto a low carb bagel that’s ready in about 20 minutes. They’re perfect for a quick lunch, post workout meal, or an easy dinner when you want something comforting but still macro friendly. Each serving packs serious protein while keeping net carbs low, and the flavor is anything but boring.
Ingredients
Instructions
-
Slice the bagel in half and lightly toast it until just golden.
-
Spread the pesto evenly over each bagel half.
-
Sprinkle half of the mozzarella over the pesto.
-
Add the shredded chicken in an even layer.
-
Top with the remaining mozzarella, tomato slices, and Parmesan cheese.
-
Season lightly with sea salt and black pepper. Optional: Add a few extra dallops of pesto on top!
-
Place the bagel halves in the air fryer and cook at 350°F for 15 minutes, or until the cheese is melted and bubbly with lightly crisp edges.
-
Remove carefully and let cool for a minute before serving.
Nutrition Facts
Nutrition Facts
Servings 2
Serving Size 1 bagel half
- Amount Per Serving
- Calories 245kcal
- % Daily Value *
- Total Fat 11.2g18%
- Saturated Fat 4.2g22%
- Cholesterol 75.7mg26%
- Sodium 552.5mg24%
- Total Carbohydrate 21.7g8%
- Dietary Fiber 16.2g65%
- Sugars 1.3g
- Protein 29g58%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
