Skinny BBQ Chicken Flatbread #diet #healthychicken

Flatbreads aren't simply out there to supplant pizzas in my home! We cherish putting pretty much anything on a flatbread, however this Skinny BBQ Chicken Flatbread formula is at the highest priority on the rundown. This formula is simple peasy! Somewhat chicken and a straightforward dark bean and corn salsa, stirred up with your fav grill sauce, is all you have to make a feast that thumps supper out of the recreation center. The dark bean and corn salsa adds the ideal new nibble to this flatbread, and its regular sweetness combines well with the tang of the grill sauce. Make it your own, blend it up, include things, remove a few... You can do pretty much anything with these flatbreads!

Master tip: To spare time, you can utilize remaining chicken you may have from flame broiled chicken or rotisserie chicken.

This grill secured flatbread is certain to round you up without rounding you out like most bar-b-que plans!

Also Try Our Recipe : Sweet Spinach Muffins

Ingredients

• 1 pound boneless skinless chicken breasts
• 4 light original flavor flatbreads
• 1 cup low-sugar barbecue sauce
• 2 cups black bean and corn salsa
• 1 cup reduced-fat mild cheddar shredded cheese

Instructions

1. To poach the chicken: Place the chicken breasts in a pot large enough to hold them all, and fill the pot with enough water (or chicken stock) to cover the chicken by about 1-2 inches. Add 2 dried bay leaves, fresh parsley stems, and whole peppercorns to flavor the cooking liquid if desired, then bring to a boil over high heat.
2. When the water comes to a boil, cover the pot with a lid and reduce the heat to low. Simmer the chicken for 10-15 minutes, or until the internal temperature of the thickest part of the breast reads 165º F.
3. Using tongs, remove the chicken and reserve on a plate. When it's cool enough to touch, shred it and set aside.
4. Preheat the oven to 350° F and bake the flatbreads on an ungreased baking sheet until they are slightly crisp, 2-3 minutes.
5. Remove from the oven and top each flatbread evenly with ¾ cup shredded chicken, ¼ cup barbecue sauce, ½ cup of salsa, and ¼ cup cheese.
6. Place the flatbreads back into the oven and cook until the cheese is melted and the ingredients are warmed through, 6-8 minutes.

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