YOUR SOLIN GENERATED RECIPE
Oven-baked whole wheat flatbread topped with smoky BBQ chicken and melted mozzarella, finished with a creamy, zesty ranch drizzle.
INGREDIENTS
1 medium whole wheat flatbread
4.5 oz cooked chicken breast
2 tbsp low-sugar BBQ sauce
0.25 cup part-skim mozzarella cheese
0.25 cup red onion
2 tbsp nonfat Greek yogurt
0.25 tsp dried dill
0.25 tsp garlic powder
0.5 tsp apple cider vinegar
1 tsp fresh cilantro
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a small mixing bowl, whisk together the Greek yogurt, dried dill, garlic powder, apple cider vinegar, sea salt, and black pepper to create a clean ranch dressing.
In a separate bowl, toss the shredded cooked chicken breast with the low-sugar BBQ sauce until the meat is thoroughly coated.
Place the whole wheat flatbread on the prepared baking sheet and spread the BBQ chicken evenly across the surface.
Top the chicken with thinly sliced red onions and sprinkle the part-skim mozzarella cheese over the entire pizza.
Bake for 8 to 10 minutes until the cheese is bubbly and the edges of the flatbread are golden and crisp.
Remove from the oven, drizzle the prepared ranch dressing over the top, and garnish with fresh cilantro before serving.