YOUR SOLIN GENERATED RECIPE
High-Protein BBQ Chicken Pizza
Oven-baked whole wheat flatbread topped with succulent shredded chicken and sharp red onions, finished with a drizzle of tangy BBQ sauce and fresh cilantro.
INGREDIENTS
4 oz chicken breast
1.5 oz part-skim mozzarella cheese
1 medium whole wheat tortilla
2 tbsp low-sugar BBQ sauce
0.25 cup red onion
1 tbsp fresh cilantro
0.13 tsp garlic powder
0.13 tsp smoked paprika
PREPARATION
Preheat your oven to 400°F (200°C) to ensure a hot environment for a crispy base.
Place the whole wheat tortilla on a large baking sheet and toast for 2 minutes per side until it starts to firm up.
In a small mixing bowl, combine the cooked and shredded chicken breast with 1 tablespoon of the BBQ sauce, garlic powder, and smoked paprika until well coated.
Spread the remaining 1 tablespoon of BBQ sauce in a thin, even layer across the surface of the pre-toasted tortilla.
Evenly distribute the seasoned chicken and the thinly sliced red onion over the sauce.
Top the pizza with the shredded mozzarella cheese, ensuring it covers the chicken and onions to lock in moisture.
Bake for 8 to 10 minutes, or until the cheese is melted, bubbly, and slightly golden around the edges.
Remove from the oven, sprinkle with chopped fresh cilantro, and use a pizza cutter to slice into four wedges.