YOUR SOLIN GENERATED RECIPE
Oven-baked whole wheat flatbread topped with smoky BBQ chicken and crisp red onions, finished with a drizzle of creamy, herb-infused Greek yogurt ranch.
INGREDIENTS
4 oz Cooked chicken breast
1 medium Whole wheat pita
1 tbsp Low-sugar BBQ sauce
1 oz Part-skim mozzarella cheese
0.25 cup Non-fat Greek yogurt
0.25 tsp Dried dill
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.25 cup Red onion
1 tbsp Fresh cilantro
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a small bowl, whisk together the Greek yogurt, dried dill, garlic powder, onion powder, sea salt, and black pepper to create a clean ranch dressing.
In another bowl, toss the shredded cooked chicken breast with the low-sugar BBQ sauce until every piece is well coated.
Place the whole wheat pita on the prepared baking sheet and spread the BBQ chicken evenly across the surface.
Top the chicken with sliced red onions and sprinkle the shredded mozzarella cheese over the top.
Bake for 10 to 12 minutes, or until the pita is crisp and the cheese has melted into a bubbly, golden layer.
Remove from the oven, drizzle with the prepared Greek yogurt ranch, and garnish with fresh cilantro before slicing.