Sheet Pan BBQ Ranch Chicken Flatbread

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan BBQ Ranch Chicken Flatbread

YOUR SOLIN GENERATED RECIPE

Sheet Pan BBQ Ranch Chicken Flatbread

Enjoy a vibrant and satisfying flatbread topped with grilled BBQ chicken, crisp bell peppers, red onions, and a delightful drizzle of creamy ranch made with Greek yogurt. This versatile meal offers a balanced combination of lean protein and wholesome ingredients, perfect for a quick dinner or a hearty lunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

398kcal
Protein
39.6g
Fat
6.9g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (60g)

3 ounces Chicken Breast (85g)

2 tablespoons BBQ Sauce (34g total)

2 tablespoons Greek Yogurt Ranch (30g total)

1 ounce Red Onion (28g)

1/2 cup Bell Pepper (75g)

1/4 cup Low-Fat Shredded Cheese (28g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Season the chicken breast with salt, pepper, and a light brush of BBQ sauce. Grill or sear on a hot pan for 2-3 minutes per side until just cooked through; then slice into strips.

  • 3

    Lay the whole wheat flatbread on the prepared sheet pan.

  • 4

    Spread the remaining BBQ sauce evenly over the flatbread.

  • 5

    Arrange the grilled chicken strips on top, then scatter thinly sliced red onion and bell pepper slices evenly over the surface.

  • 6

    Sprinkle the low-fat shredded cheese over the toppings.

  • 7

    Bake in the oven for about 8-10 minutes until the cheese melts and the flatbread edges turn slightly crisp.

  • 8

    Remove from the oven and drizzle with Greek yogurt ranch over the top.

  • 9

    Slice, serve warm, and enjoy your balanced and flavor-packed flatbread.

Sheet Pan BBQ Ranch Chicken Flatbread

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan BBQ Ranch Chicken Flatbread

YOUR SOLIN GENERATED RECIPE

Sheet Pan BBQ Ranch Chicken Flatbread

Enjoy a vibrant and satisfying flatbread topped with grilled BBQ chicken, crisp bell peppers, red onions, and a delightful drizzle of creamy ranch made with Greek yogurt. This versatile meal offers a balanced combination of lean protein and wholesome ingredients, perfect for a quick dinner or a hearty lunch.

NUTRITION

398kcal
Protein
39.6g
Fat
6.9g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (60g)

3 ounces Chicken Breast (85g)

2 tablespoons BBQ Sauce (34g total)

2 tablespoons Greek Yogurt Ranch (30g total)

1 ounce Red Onion (28g)

1/2 cup Bell Pepper (75g)

1/4 cup Low-Fat Shredded Cheese (28g)

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Season the chicken breast with salt, pepper, and a light brush of BBQ sauce. Grill or sear on a hot pan for 2-3 minutes per side until just cooked through; then slice into strips.

  • 3

    Lay the whole wheat flatbread on the prepared sheet pan.

  • 4

    Spread the remaining BBQ sauce evenly over the flatbread.

  • 5

    Arrange the grilled chicken strips on top, then scatter thinly sliced red onion and bell pepper slices evenly over the surface.

  • 6

    Sprinkle the low-fat shredded cheese over the toppings.

  • 7

    Bake in the oven for about 8-10 minutes until the cheese melts and the flatbread edges turn slightly crisp.

  • 8

    Remove from the oven and drizzle with Greek yogurt ranch over the top.

  • 9

    Slice, serve warm, and enjoy your balanced and flavor-packed flatbread.