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Chicken Flatbread Pizza

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.