NUTRITION

SERVINGS

INGREDIENTS

1 cup Egg whites

2 oz Cooked chicken breast

0.5 cup Red bell pepper

0.5 cup Zucchini

0.25 cup Red onion

0.5 tbsp Extra virgin olive oil

1 oz Goat cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

1 cup Baby arugula

PREPARATION

• 1

  Preheat your oven to 400°F and line two large baking sheets with parchment paper.

• 2

  Dice the red bell pepper and zucchini into small pieces, and thinly slice the red onion.

• 3

  Toss the vegetables on one baking sheet with olive oil, sea salt, and black pepper, then roast for 15 minutes until tender and slightly caramelized.

• 4

  While vegetables roast, whisk the egg whites with dried oregano in a bowl until slightly frothy.

• 5

  Pour the egg whites onto the second parchment-lined baking sheet, tilting the pan to ensure the liquid forms a thin, even rectangle.

• 6

  Bake the egg white base for 10-12 minutes until the edges are crisp and the center is firm to the touch.

• 7

  Remove the flatbread from the oven and evenly distribute the roasted vegetables, shredded chicken breast, and crumbled goat cheese over the top.

• 8

  Return the flatbread to the oven for 3 minutes to melt the cheese and warm the toppings.

• 9

  Garnish with fresh baby arugula, slice into squares, and serve immediately.