Tuesday, May 26, 2015

Chicken Artichoke Pesto Flatbread

     You might think this is a paid advertisement for Flatout Bread, but it ain't!  Me just likes them!!!  I especially like it for Flat Bread Pizza, and they have several options to choose from.  This Chicken Artichoke Pesto Flatbread turned out amazingly delish, and I used the Multigrain Flatout, FYI!  If you are wanting to enjoy a festive Friday night but don't want to derail your healthy eating habits, opt for this creation.  Each hearty Flatbread was only 426 calories, 17g net carbs and 38.8g protein.  This was so filling I had to share mine, add a side salad and you will be floating in Macro heaven!  Ciao :)

Ingredients for 4~
1 Roma Tomato
1 Tablespoon EVOO
1 pound boneless skinless Chicken Tenders
1 medium Yellow Onion
1 Tablespoon chopped jarred Garlic
Dash Cayenne Pepper, to taste
Dash Salt, to taste
4 Flatout Breads ( I used Mulitgrain)
6-8 Tablespoons prepared Pesto
6oz or 8 Tablespoons shredded Mozzarella
14oz can Artichoke Hearts, diced

     Dice Roma Tomato and drain on paper towel for several hours if possible.  Add EVOO to skillet and heat, add Onions, Garlic, Cayenne, and Salt til golden brown.  Add Chicken til cooked thru, breaking into bite size pieces, set aside.  Bake the Bread on a cookie sheet at 350 for 3-4 minutes til firm, then remove from oven.  Spread 1.5-2 Tablespoons Pesto on each Faltbread, top each equally with Chicken mixture, Artichokes, Mozzarella and Tomatoes.  Bake at 450 for 4-5, til cheese is melted and beginning to brown.  Enjoy  :)

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