Veggie Chicken Flatbread

5
Servings
30m
Prep Time
20-30m
Cook Time
50m
Ready In

Recipe: #6987

November 19, 2012



"This Flatbread is great as an appetizer or a healthy substitute for greasy pizza. Use your favourite toppings."

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (290.5 g)
  • Calories 236.7
  • Total Fat - 13.1 g
  • Saturated Fat - 7.5 g
  • Cholesterol - 44.2 mg
  • Sodium - 400.8 mg
  • Total Carbohydrate - 12.6 g
  • Dietary Fiber - 4.4 g
  • Sugars - 4.7 g
  • Protein - 15.8 g
  • Calcium - 332.4 mg
  • Iron - 1.3 mg
  • Vitamin C - 91.8 mg
  • Thiamin - 0.1 mg

Step 1

Start with boiling your chicken breasts. This will take 20-30min. Cut the breast in the centre to make sure they are cooked, no pink. Once cooled cut into bite size pieces.

Step 2

Take a bowl and put in your softened cream cheese. Finley chop dill. Add chopped dill to bowl with cream cheese and mix well. Spread dill cream cheese over flat bread.

Step 3

Add your chopped veggies to the flat bread and then cover with shredded cheese

Step 4

Preheat oven to 350. Have rack in middle position. Place flatbread directly on rack and bake for 20-30 min. Keep a close eye after the 20min mark so it doesn't burn. A little browned bottom is perfect. Let cool for 5min then cut and serve!!

Tips & Variations


No special items needed.

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