Tired of hearing “I don’t like that” at the dinner table? These 20 family dinner ideas are the answer to your weeknight struggles. Every recipe is kid tested, parent approved, and packed with flavors little ones actually love. From cheesy pasta bakes to crispy chicken bites, fun taco nights, and cozy comfort meals, this list takes the stress out of feeding picky eaters. Each dish uses simple ingredients and quick prep so dinner gets on the table fast. Pin these crowd pleasing family meals now and watch clean plates become your new normal.

1. Crispy Parmesan Chicken Bites

These golden chicken bites are crunchy outside and juicy inside. A coating of parmesan and breadcrumbs makes them irresistible to kids. Serve with marinara or honey mustard for the ultimate dunk worthy dinner.

Ingredients

• 1.5 lbs chicken breast, cubed
• 1 cup whole wheat panko breadcrumbs
• 1/2 cup grated parmesan cheese
• 2 large eggs
• 1/2 cup whole wheat flour
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp Italian seasoning
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

• Preheat the oven to 425°F and line a baking sheet.
• Mix panko, parmesan, garlic powder, paprika, and Italian seasoning.
• Whisk the eggs in a separate bowl.
• Place the flour in a third bowl with salt and pepper.
• Dip each chicken cube in flour, then egg, then the panko mix.
• Arrange on the baking sheet and drizzle with olive oil.
• Bake for 15 to 18 minutes until golden and cooked through.
• Serve hot with marinara sauce.

Nutrient	Amount per Serving
Calories	380 kcal
Protein	42 g
Carbohydrates	22 g
Fat	14 g
Fiber	2 g
Sodium	520 mg

2. Cheesy Taco Pasta Skillet

This one pan wonder combines taco night with pasta night. Seasoned beef, shells, and melty cheese cook together for a meal kids absolutely devour. Cleanup is easy with just one skillet.

Ingredients

• 1 lb lean ground beef
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 packet taco seasoning
• 1 can (15 oz) diced tomatoes
• 3 cups beef broth
• 2 cups whole wheat shell pasta
• 2 cups shredded Mexican cheese blend
• 1/2 cup corn kernels
• 1 tbsp olive oil
• Chopped cilantro for garnish

Instructions

• Heat olive oil in a large skillet over medium heat.
• Cook the onion and garlic for 2 minutes.
• Add the ground beef and brown it fully.
• Stir in taco seasoning, tomatoes, and broth.
• Bring to a boil and add the pasta and corn.
• Cover and simmer for 12 minutes, stirring often.
• Stir in 1.5 cups of cheese until melted.
• Top with the remaining cheese and cover for 2 minutes.
• Garnish with cilantro and serve hot.

Nutrient	Amount per Serving
Calories	510 kcal
Protein	32 g
Carbohydrates	46 g
Fat	21 g
Fiber	6 g
Sodium	720 mg

3. Honey Garlic Drumsticks

These sticky sweet drumsticks are finger food fun. Tender chicken bakes in a savory honey garlic glaze that kids cannot resist. Serve with rice and steamed broccoli for a complete meal.

Ingredients

• 8 chicken drumsticks
• 1/3 cup honey
• 1/4 cup low sodium soy sauce
• 4 garlic cloves, minced
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 tbsp olive oil
• 1 tbsp sesame seeds
• 2 green onions, sliced
• Salt and pepper to taste

Instructions

• Preheat the oven to 400°F.
• Season the drumsticks with salt and pepper.
• Heat olive oil in an oven safe skillet over medium high heat.
• Brown the drumsticks for 3 minutes per side.
• Whisk honey, soy sauce, garlic, vinegar, and sesame oil.
• Pour the sauce over the drumsticks.
• Transfer to the oven and bake for 25 minutes.
• Baste the drumsticks halfway through cooking.
• Top with sesame seeds and green onions.

Nutrient	Amount per Serving
Calories	410 kcal
Protein	32 g
Carbohydrates	26 g
Fat	19 g
Fiber	1 g
Sodium	580 mg

4. Build Your Own Pizza Night

Let your kids build their own personal pizzas for a fun, hands on dinner. Whole wheat crusts get loaded with their favorite toppings. They will gobble up everything they made themselves.

Ingredients

• 4 small whole wheat pizza crusts
• 1 cup pizza sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup turkey pepperoni
• 1/2 cup diced bell peppers
• 1/2 cup sliced mushrooms
• 1/2 cup cooked chicken, diced
• 1/4 cup chopped olives
• 1/4 cup grated parmesan cheese
• 1 tbsp Italian seasoning
• 2 tbsp olive oil

Instructions

• Preheat the oven to 425°F.
• Place the pizza crusts on baking sheets.
• Brush each crust lightly with olive oil.
• Let kids spread sauce on their pizzas.
• Set out toppings in small bowls for each child to choose.
• Sprinkle mozzarella over each pizza first.
• Add their chosen toppings.
• Top with parmesan and Italian seasoning.
• Bake for 10 to 12 minutes until cheese is bubbly.

Nutrient	Amount per Serving
Calories	480 kcal
Protein	24 g
Carbohydrates	52 g
Fat	19 g
Fiber	5 g
Sodium	820 mg

5. Sweet and Sour Meatballs

These tangy meatballs swim in a sticky sweet sauce kids cannot resist. Bell peppers and pineapple add bright flavor and color. Serve over rice for a fun twist on takeout favorites.

Ingredients

• 1 lb ground turkey
• 1/2 cup whole wheat breadcrumbs
• 1 large egg
• 2 garlic cloves, minced
• 1/2 cup pineapple chunks
• 1 red bell pepper, chopped
• 1/3 cup ketchup
• 1/4 cup brown sugar
• 3 tbsp rice vinegar
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 1/2 cup pineapple juice
• 2 tbsp olive oil
• 3 cups cooked brown rice

Instructions

• Mix turkey, breadcrumbs, egg, and garlic in a bowl.
• Roll into 1.5 inch meatballs.
• Heat olive oil in a large skillet over medium heat.
• Brown the meatballs on all sides for 6 minutes.
• Whisk ketchup, brown sugar, vinegar, soy sauce, cornstarch, and juice.
• Pour the sauce over the meatballs.
• Add the pineapple and bell pepper.
• Simmer for 10 minutes until thick and glossy.
• Serve over brown rice.

Nutrient	Amount per Serving
Calories	465 kcal
Protein	28 g
Carbohydrates	58 g
Fat	14 g
Fiber	5 g
Sodium	680 mg

6. Mini Cheeseburger Sliders

These tiny burgers feel just right for little hands. Topped with melty cheese on soft slider buns, kids cannot get enough. Pair with sweet potato fries for a healthier take on a classic.

Ingredients

• 1 lb lean ground beef
• 12 mini whole wheat slider buns
• 6 slices cheddar cheese, halved
• 1 small onion, finely grated
• 2 garlic cloves, minced
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 12 small lettuce leaves
• 12 small tomato slices
• Ketchup and mustard for serving
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

• Mix beef, onion, garlic, Worcestershire, and seasonings in a bowl.
• Form into 12 small patties.
• Heat olive oil in a large skillet over medium high heat.
• Cook the patties for 3 minutes per side.
• Add a half slice of cheese to each patty during the last minute.
• Toast the slider buns lightly.
• Place each patty on a bun with lettuce and tomato.
• Serve with ketchup and mustard.

Nutrient	Amount per Serving
Calories	460 kcal
Protein	28 g
Carbohydrates	38 g
Fat	22 g
Fiber	4 g
Sodium	680 mg

7. Creamy Chicken Alfredo Bake

This bubbly pasta bake takes everything kids love about alfredo and bakes it golden. Tender chicken and rotini get coated in a rich cream sauce. Stretchy cheese on top seals the deal.

Ingredients

• 1 lb whole wheat rotini pasta
• 3 cups cooked chicken, shredded
• 2 cups low fat milk
• 1 cup half and half
• 1.5 cups grated parmesan cheese
• 2 cups shredded mozzarella cheese
• 4 tbsp butter
• 3 tbsp whole wheat flour
• 4 garlic cloves, minced
• 1 tsp Italian seasoning
• Salt and pepper to taste

Instructions

• Preheat the oven to 375°F.
• Cook the pasta according to package directions and drain.
• Melt butter in a large pot over medium heat.
• Add garlic and cook for 30 seconds.
• Whisk in the flour and cook 1 minute.
• Slowly add milk and half and half while whisking.
• Stir in parmesan, Italian seasoning, salt, and pepper.
• Add the cooked chicken and pasta to the sauce.
• Pour into a baking dish and top with mozzarella.
• Bake for 20 minutes until bubbly and golden.

Nutrient	Amount per Serving
Calories	545 kcal
Protein	38 g
Carbohydrates	52 g
Fat	22 g
Fiber	5 g
Sodium	720 mg

8. Easy Beef Tacos

These classic beef tacos are a guaranteed kid favorite. Seasoned ground beef gets piled into crunchy shells with all their favorite toppings. Taco night just became the easiest dinner of the week.

Ingredients

• 1 lb lean ground beef
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 packet taco seasoning
• 1/2 cup beef broth
• 12 hard taco shells
• 1.5 cups shredded cheese
• 2 cups shredded lettuce
• 1 cup diced tomatoes
• 1/2 cup sour cream
• 1/2 cup salsa
• 2 tbsp olive oil

Instructions

• Heat olive oil in a large skillet over medium heat.
• Cook the onion and garlic for 2 minutes.
• Add the ground beef and brown fully.
• Stir in taco seasoning and beef broth.
• Simmer for 5 minutes until thick.
• Warm the taco shells in the oven for 3 minutes.
• Fill each shell with the beef mixture.
• Top with cheese, lettuce, and tomatoes.
• Serve with sour cream and salsa.

Nutrient	Amount per Serving
Calories	480 kcal
Protein	28 g
Carbohydrates	38 g
Fat	24 g
Fiber	5 g
Sodium	720 mg

9. Cheesy Baked Ziti

This bubbly ziti is the ultimate comfort food. Tender pasta gets coated in a meaty marinara sauce and topped with three kinds of cheese. It bakes up golden and stretchy in every scoop.

Ingredients

• 1 lb whole wheat ziti pasta
• 1 lb ground turkey
• 1 jar (24 oz) marinara sauce
• 1 cup ricotta cheese
• 2.5 cups shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 tsp Italian seasoning
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

• Preheat the oven to 375°F.
• Cook the ziti for 2 minutes less than package directs.
• Heat olive oil in a skillet over medium heat.
• Cook the onion for 3 minutes, then add garlic.
• Brown the turkey fully and stir in marinara and Italian seasoning.
• Mix the cooked pasta with the meat sauce and ricotta.
• Pour into a baking dish and top with mozzarella and parmesan.
• Bake for 20 minutes until bubbly and golden.
• Let rest 5 minutes before serving.

Nutrient	Amount per Serving
Calories	525 kcal
Protein	36 g
Carbohydrates	56 g
Fat	18 g
Fiber	7 g
Sodium	690 mg

10. Crispy Fish Sticks

Homemade fish sticks beat the freezer aisle every time. A crunchy panko coating wraps around tender white fish. Kids dip them happily in tartar sauce or ketchup.

Ingredients

• 1.5 lbs cod fillets, cut into strips
• 1 cup whole wheat panko breadcrumbs
• 1/2 cup grated parmesan cheese
• 2 large eggs
• 1/2 cup whole wheat flour
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp lemon zest
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

• Preheat the oven to 425°F and line a baking sheet.
• Mix panko, parmesan, garlic powder, paprika, and lemon zest.
• Whisk the eggs in a separate bowl.
• Place the flour in a third bowl with salt and pepper.
• Coat each fish strip in flour, then egg, then the panko mix.
• Place on the baking sheet and drizzle with olive oil.
• Bake for 15 minutes, flipping once halfway.
• Serve hot with tartar sauce or ketchup.

Nutrient	Amount per Serving
Calories	340 kcal
Protein	36 g
Carbohydrates	22 g
Fat	12 g
Fiber	2 g
Sodium	480 mg

11. Chicken and Rice Soup

This cozy chicken soup warms hearts on busy nights. Tender chicken, fluffy rice, and soft veggies simmer in a comforting broth. It is the kind of dinner kids slurp up happily.

Ingredients

• 1.5 lbs boneless chicken thighs
• 1 cup white rice
• 6 cups low sodium chicken broth
• 2 carrots, diced
• 2 celery stalks, diced
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp dried parsley
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions

• Heat olive oil in a large pot over medium heat.
• Cook the onion, carrots, and celery for 5 minutes.
• Add the garlic and herbs. Stir for 30 seconds.
• Pour in the broth and add the chicken.
• Bring to a boil, then simmer for 20 minutes.
• Remove the chicken and shred it with two forks.
• Add the rice to the pot and cook for 15 minutes.
• Return the shredded chicken to the pot.
• Stir in the lemon juice, salt, and pepper.

Nutrient	Amount per Serving
Calories	360 kcal
Protein	28 g
Carbohydrates	38 g
Fat	12 g
Fiber	3 g
Sodium	540 mg

12. Mini Corn Dog Muffins

These bite sized corn dog muffins are pure fun for kids. Hot dog pieces nestle into sweet cornbread for a meal that tastes like the fair. Serve with ketchup and mustard for dipping.

Ingredients

• 8 turkey hot dogs, cut into pieces
• 1 cup whole wheat flour
• 1 cup yellow cornmeal
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 1 cup low fat milk
• 1/4 cup melted butter
• 2 tbsp honey
• Cooking spray
• Ketchup and mustard for serving

Instructions

• Preheat the oven to 400°F and grease a muffin tin.
• Whisk flour, cornmeal, sugar, baking powder, and salt.
• In another bowl, whisk eggs, milk, butter, and honey.
• Combine the wet and dry ingredients gently.
• Fill each muffin cup halfway with batter.
• Push 2 hot dog pieces into each muffin.
• Bake for 15 to 18 minutes until golden.
• Cool slightly before serving with dips.

Nutrient	Amount per Serving
Calories	380 kcal
Protein	16 g
Carbohydrates	42 g
Fat	16 g
Fiber	4 g
Sodium	720 mg

13. Sheet Pan Sausage and Veggies

This easy sheet pan dinner roasts everything together for fast cleanup. Smoky sausage pairs with sweet potatoes, peppers, and onions. Kids love the colorful, savory pieces.

Ingredients

• 1 lb chicken sausage, sliced
• 2 large sweet potatoes, cubed
• 2 bell peppers, sliced
• 1 large red onion, sliced
• 2 cups broccoli florets
• 4 garlic cloves, minced
• 3 tbsp olive oil
• 1 tbsp Italian seasoning
• 1 tsp paprika
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions

• Preheat the oven to 425°F.
• Toss sweet potatoes with 1 tbsp olive oil, salt, and pepper.
• Spread on a sheet pan and roast for 12 minutes.
• Toss the sausage, peppers, onion, and broccoli with remaining oil.
• Add minced garlic and seasonings. Toss to coat.
• Add the veggie mixture to the sheet pan.
• Roast for 18 more minutes, stirring halfway.
• Serve hot.

Nutrient	Amount per Serving
Calories	425 kcal
Protein	22 g
Carbohydrates	42 g
Fat	20 g
Fiber	8 g
Sodium	780 mg

14. Easy Chicken Quesadillas

These cheesy quesadillas are ready in 15 minutes flat. Tender chicken and melty cheese tuck into crispy tortillas. Serve with salsa and Greek yogurt for the ultimate dipping fun.

Ingredients

• 2 cups shredded rotisserie chicken
• 8 whole wheat tortillas
• 2.5 cups shredded Mexican cheese blend
• 1 small bell pepper, finely diced
• 1/4 cup chopped cilantro
• 1 tsp ground cumin
• 1 tsp chili powder
• 2 tbsp olive oil
• Salsa and Greek yogurt for serving
• Salt and pepper to taste

Instructions

• Mix chicken, bell pepper, cilantro, and seasonings in a bowl.
• Lay 4 tortillas flat on a clean surface.
• Sprinkle each with cheese, then the chicken mixture, then more cheese.
• Top with the remaining tortillas and press down.
• Heat olive oil in a large skillet over medium heat.
• Cook each quesadilla for 3 minutes per side until golden.
• Slice into wedges.
• Serve with salsa and Greek yogurt.

Nutrient	Amount per Serving
Calories	510 kcal
Protein	38 g
Carbohydrates	42 g
Fat	22 g
Fiber	5 g
Sodium	720 mg

15. Pasta with Meat Sauce

This classic spaghetti with meat sauce is a foolproof dinner winner. Simmered tomato sauce coats every strand of pasta. Kids twirl it up happily and ask for seconds.

Ingredients

• 1 lb whole wheat spaghetti
• 1 lb lean ground beef
• 1 small onion, diced
• 4 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp sugar
• 2 tbsp olive oil
• 1/2 cup grated parmesan cheese
• Salt and pepper to taste

Instructions

• Heat olive oil in a large skillet over medium heat.
• Cook the onion for 3 minutes, then add garlic.
• Add the ground beef and brown fully.
• Stir in tomato paste, oregano, and basil.
• Pour in the crushed tomatoes and add sugar.
• Simmer for 20 minutes until thick.
• Cook the spaghetti according to package directions.
• Drain and toss with the meat sauce.
• Top with parmesan cheese and serve hot.

Nutrient	Amount per Serving
Calories	495 kcal
Protein	30 g
Carbohydrates	62 g
Fat	14 g
Fiber	8 g
Sodium	480 mg

16. Crockpot BBQ Chicken Sandwiches

These pulled chicken sandwiches simmer all day in tangy barbecue sauce. The chicken shreds up tender and juicy. Pile it on soft buns for a no fuss family dinner.

Ingredients

• 2 lbs boneless chicken breasts
• 1.5 cups barbecue sauce
• 1/4 cup honey
• 2 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 8 whole grain hamburger buns
• 2 cups coleslaw mix
• 1/4 cup Greek yogurt
• 2 tbsp lemon juice
• Salt and pepper to taste

Instructions

• Place chicken in the crockpot.
• Whisk barbecue sauce, honey, vinegar, and seasonings.
• Pour the sauce over the chicken.
• Cover and cook on low for 6 hours.
• Shred the chicken with two forks in the sauce.
• Mix coleslaw with Greek yogurt and lemon juice.
• Toast the buns.
• Pile chicken on the buns and top with slaw.
• Serve right away.

Nutrient	Amount per Serving
Calories	445 kcal
Protein	34 g
Carbohydrates	56 g
Fat	9 g
Fiber	4 g
Sodium	820 mg

17. Cheesy Chicken Broccoli Rice Casserole

This cozy casserole brings together cheesy rice, tender chicken, and soft broccoli in one comforting dish. The creamy sauce wraps around every bite. Kids dig in without a single complaint.

Ingredients

• 2 cups cooked chicken, shredded
• 2 cups cooked brown rice
• 2 cups broccoli florets, chopped small
• 1 cup low fat milk
• 2 cups shredded cheddar cheese
• 1/4 cup Greek yogurt
• 3 tbsp butter
• 2 tbsp whole wheat flour
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste

Instructions

• Preheat the oven to 375°F and grease a baking dish.
• Melt butter in a saucepan over medium heat.
• Whisk in the flour and cook for 1 minute.
• Slowly add milk while whisking until thick.
• Stir in 1.5 cups cheese and Greek yogurt.
• Mix the chicken, rice, and broccoli in the baking dish.
• Pour the cheese sauce over and stir gently.
• Top with the remaining cheese.
• Bake for 25 minutes until bubbly and golden.

Nutrient	Amount per Serving
Calories	460 kcal
Protein	32 g
Carbohydrates	38 g
Fat	19 g
Fiber	4 g
Sodium	580 mg

18. Mini Beef Tacos in Bowls

These deconstructed taco bowls let kids customize every bite. Seasoned beef sits over rice with all their favorite toppings. It feels just like a restaurant meal at home.

Ingredients

• 1 lb lean ground beef
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 packet taco seasoning
• 1/2 cup beef broth
• 3 cups cooked brown rice
• 1 can (15 oz) black beans, drained
• 1.5 cups shredded cheese
• 2 cups shredded lettuce
• 1 cup diced tomatoes
• 1 avocado, diced
• 1/2 cup salsa
• 2 tbsp olive oil

Instructions

• Heat olive oil in a skillet over medium heat.
• Cook the onion and garlic for 2 minutes.
• Add the ground beef and brown fully.
• Stir in taco seasoning and beef broth.
• Simmer for 5 minutes until thick.
• Warm the black beans in a small pot.
• Divide rice among 4 bowls.
• Top with beef, beans, cheese, lettuce, tomatoes, and avocado.
• Serve with salsa on the side.

Nutrient	Amount per Serving
Calories	545 kcal
Protein	32 g
Carbohydrates	58 g
Fat	22 g
Fiber	11 g
Sodium	720 mg

19. Crispy Chicken Wraps

These crunchy chicken wraps stuff golden chicken into soft tortillas with crisp lettuce and creamy sauce. They feel just like a fast food favorite but cleaner. Kids munch happily through every bite.

Ingredients

• 1.5 lbs chicken tenders
• 1 cup whole wheat panko breadcrumbs
• 1/2 cup grated parmesan cheese
• 2 large eggs
• 1/2 cup whole wheat flour
• 1 tsp paprika
• 4 large whole wheat tortillas
• 2 cups shredded lettuce
• 1 tomato, diced
• 1 cup shredded cheese
• 1/2 cup ranch dressing
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

• Preheat the oven to 425°F.
• Mix panko, parmesan, paprika, salt, and pepper.
• Whisk the eggs in a bowl. Place flour in another.
• Coat chicken in flour, then egg, then the panko mix.
• Place on a baking sheet and drizzle with olive oil.
• Bake for 15 minutes until golden and crispy.
• Slice the chicken into strips.
• Lay the tortillas flat and spread with ranch.
• Top with chicken, lettuce, tomato, and cheese.
• Roll up tightly and slice in half.

Nutrient	Amount per Serving
Calories	565 kcal
Protein	48 g
Carbohydrates	42 g
Fat	22 g
Fiber	5 g
Sodium	780 mg

20. Cheesy Garlic Bread Pizza

This fun twist transforms garlic bread into mini pizzas. Kids love the buttery, garlicky base topped with marinara and gooey cheese. It is dinner ready in 20 minutes.

Ingredients

• 1 large French bread loaf, halved lengthwise
• 4 tbsp butter, softened
• 4 garlic cloves, minced
• 1 tbsp Italian seasoning
• 1.5 cups marinara sauce
• 2.5 cups shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1/4 cup turkey pepperoni
• 2 tbsp chopped fresh basil
• Salt and pepper to taste

Instructions

• Preheat the oven to 400°F.
• Mix butter, garlic, Italian seasoning, salt, and pepper.
• Spread the garlic butter over the cut sides of the bread.
• Place on a baking sheet and bake for 5 minutes.
• Spread marinara sauce over each half.
• Top with mozzarella and parmesan.
• Add the pepperoni pieces.
• Bake for 10 more minutes until cheese is melted.
• Top with fresh basil.
• Slice into pieces and serve hot.

Nutrient	Amount per Serving
Calories	445 kcal
Protein	22 g
Carbohydrates	42 g
Fat	22 g
Fiber	3 g
Sodium	880 mg