YOUR SOLIN GENERATED RECIPE
Smoky BBQ Chicken Flatbread with Caramelized Onions
Crisp whole wheat flatbread topped with tender sautéed chicken and sweet caramelized onions, finished with a drizzle of smoky BBQ sauce and fresh, peppery arugula.
INGREDIENTS
5 oz boneless skinless chicken breast
0.75 medium whole wheat flatbread
2 tbsp unsweetened BBQ sauce
0.5 medium red onion
0.5 tsp extra virgin olive oil
0.5 oz grass-fed mozzarella cheese
0.5 cup fresh arugula
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Dice the chicken breast into small cubes and season evenly with sea salt, black pepper, and garlic powder.
Heat a non-stick skillet over medium heat and cook the chicken until golden and cooked through, then remove and set aside.
In the same skillet, add the olive oil and thinly sliced red onions, sautéing until they are soft and deeply caramelized.
Preheat your oven to 400°F and place the flatbread on a parchment-lined baking sheet.
Spread the unsweetened BBQ sauce over the flatbread, then top with the cooked chicken and caramelized onions.
Sprinkle the grass-fed mozzarella cheese over the top and bake for 8 to 10 minutes until the crust is crisp and cheese is bubbly.
Remove from the oven and top with fresh arugula for a peppery bite before slicing and serving.