YOUR SOLIN GENERATED RECIPE
Crispy BBQ Ranch Chicken Pizza
Oven-baked whole wheat tortilla topped with juicy grilled chicken and tangy BBQ sauce, finished with a cooling herb-infused Greek yogurt drizzle.
INGREDIENTS
3.75 oz chicken breast
1 medium whole wheat tortilla
0.5 oz part-skim mozzarella cheese
2 tbsp sugar-free BBQ sauce
2 tbsp non-fat Greek yogurt
0.25 tsp dried dill
0.25 tsp garlic powder
0.25 tsp onion powder
2 tbsp red onion
1 tbsp fresh cilantro
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp avocado oil
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Season the chicken breast with sea salt and black pepper on both sides.
Heat avocado oil in a skillet over medium-high heat and sear the chicken until fully cooked and golden brown.
Transfer the chicken to a cutting board and dice it into small, uniform cubes.
Place the whole wheat tortilla on the prepared baking sheet and spread the sugar-free BBQ sauce evenly across the surface.
Top the tortilla with the diced chicken, thinly sliced red onion, and shredded mozzarella cheese.
Bake for 8 to 10 minutes until the edges of the tortilla are crispy and the cheese is bubbly.
While the pizza bakes, whisk together the Greek yogurt, dried dill, garlic powder, and onion powder in a small bowl to create the ranch drizzle.
Remove the pizza from the oven and immediately drizzle with the yogurt ranch.
Garnish with freshly chopped cilantro and slice into wedges before serving hot.