NUTRITION
Makes 6 servings. Per Serving:
226
Calories
9g
Fat
20g
Carbs
18g
Protein
INGREDIENTS
– Nonstick cooking spray
– 1/2 teaspoon Turmeric, ground
– 1/4 teaspoon Salt, table
– 1/2 teaspoon Cumin, ground
– 1/4 teaspoon Cinnamon, ground
– 10 1/2 ounces Chicken tenderloins, boneless, skinless, fresh or frozen, raw (about 2 1/4 oz per tenderloin)
– 3 tablespoons Greek yogurt, plain, non-fat
– 2 teaspoons Canola oil
– 2/3 cup Onion, fresh, peeled, 1/2″ chopped
– 3 cloves Garlic, fresh, minced (1 clove is about 1/2 teaspoon minced)
– 4 ounces Spinach, fresh, roughly chopped (4 oz = about 4 cups packed)
– 2 Whole-wheat flatbreads (about 126 gm each whole flatbread)
– 1 cup Tomatoes, fresh, 1/4″ diced
– 1 1/2 ounces Mozzarella, low-fat, shredded
DIRECTIONS
1. Preheat oven to 350 °F.
2. In a small bowl combine turmeric, salt, cumin, and cinnamon. Divide seasoning mixture in half.
3. Coat chicken tenderloins with 1/2 of the seasoning mixture from step 2.
4. Place chicken tenderloins on a baking sheet lightly coated with nonstick cooking spray.
5. Bake for 12-15 minutes. Heat to an internal temperature of 165 °F or higher for at least 15 seconds.
6. Dice chicken into 1/2” pieces.
7. While chicken is baking, combine the remaining seasoning mixture with the yogurt. Set aside.
8. Heat oil on medium-high heat in a medium skillet.
9. Sauté onions for about 3-5 minutes or until onions are tender.
10. Add garlic and spinach and cook for 3 minutes or until spinach is wilted. Remove from the heat.
11. Slice 2 flatbreads into 6 even pieces.
12. Place flatbreads on a baking sheet coated with nonstick cooking spray.
13. Spread 1/2 Tbsp of seasoned yogurt from step 7 on each piece of flatbread.
14. Top each piece with 1/4 cup cooked vegetables, 1 1/4 oz chicken, 2 2/3 Tbsp tomatoes, and 1 Tbsp cheese
15. Bake for 15-20 minutes. Heat to 140 °F for at least 15 seconds.
16. Serve 1 piece.
