This Italian Flatbread recipe was my FAVORITE lunch item to eat when I worked in the ER. Chef Mickey would make each one to order using fresh ingredients and then toast them in a pizza oven. It’s full of protein, veggies and even fruit, then topped with mozzarella cheese and a balsamic glaze. It’s figure-friendly food that is high in protein, low in carbs and leaves you feeling full.
It’s been 3 months now since I resigned from the ER and it still feels weird knowing that my days are completely flexible and open. After working for 12 years, 11 of which was in the same ER, much of the staff throughout the hospital became like family to me. Chef Mickey and I have shared many stories of our kids, spouses, adventures and future plans for life as I waited for my flatbread to toast. He’s one of my favorite Jamaicans who always made me smile!
When I started longing for a flatbread sandwich a few weeks ago, I took matters into my own hands and made my own! My family couldn’t believe I hadn’t made these sooner, they were hooked. We had them twice in 1 week and again the next week. Lol Everyone has their own toppings they like, which makes this recipe great for kids because they can pick and choose what they want. I love just about everything on mine, making my sandwich completely messy, but sooo good.
First I start off by seasoning my chicken with salt and pepper on both sides.
Then I add Chef Paul’s Poultry Magic to both sides as well. Drizzle olive oil onto the chicken and rub. Grill until cooked thoroughly.
Here’s a picture for reference. I LOVE this seasoning because it adds delicious flavor to your chicken without taking away the natural flavors of all the fresh toppings you’ll add.
Once your chicken is grilled (I always make extra so I can have leftovers) chop it up into thin strips.
This is the flatbread I use, only 12g of carbs per sheet. You’ll only use 1/2 a sheet per person. Like I said before, this meal is figure-friendly! For my husband, who is gluten free, I use a thin pizza crust for his flatbread. I didn’t catch a picture before he ate them, but I used Mama Mary’s Gluten Free Pizza Crust. Both items I found at Walmart.
Spray your baking sheet with cooking spray and lay 1/2 of the flatbread on top. (I’m using a small baking sheet here which is why the flatbread looks huge) Lightly spread with basil pesto. My favorite pesto is from Costco, have you guys tried it? It’s a must buy!
Top with your chicken.
Then start adding your toppings. I like to add sauteed bell peppers and onions, sundried tomatoes, fresh sliced mushrooms, pineapple, artichoke hearts, black olives and spinach. You could also do pepperoni, banana peppers and/or sliced grape tomatoes.
I like to add my spinach last.
Top with mozzarella cheese and bake at 375 for about 10-12 minutes.
Drizzle with a balsamic reduction, like Bertolli’s. Cut in half and eat while hot. Make sure you have lots of napkins on board or just eat with a fork and knife if you want to be more proper. I like to lick my fingers full of balsamic reduction. It just adds to the experience. If you’re not worried about those around you judging you for your messiness, go on ahead and join me! Enjoy!
Ingredients
- 4 chicken breasts
- salt and pepper
- Chef Paul Prudhomme Poultry Magic seasoning
- 1/2 sheet of Joseph's multi-grain flatbread or 1 Mama Mary's GF pizza crust
- basil pesto
- fresh mushrooms, sliced
- pineapple, cubed
- sundried tomatoes
- sautéed bell peppers
- sautéed sweet onion
- marinated artichoke hearts, chopped
- black olives
- pepperoni
- grape tomatoes, sliced
- banana peppers, sliced
- fresh spinach
- mozzarella chesse
- Bertolli Balsamic Glaze
Instructions
- Season chicken with salt and pepper, Chef Paul's Poultry Magic and olive oil. Be sure to season both sides of chicken. Grill until thoroughly cooked and chop into thin slices.
- Spray baking sheet with cooking spray. Cut flatbread in 1/2 and lay on baking sheet. Thinly spread basil pesto over flatbread or GF pizza crust.
- Place chicken on top of pesto and add toppings of choice. Sprinkle with mozzarella cheese and bake for 10-12 minutes or until hot and bubbly and crust looks golden brown on edges.
- Drizzle with balsamic reduction and serve hot.
Notes
inspired by Chef Mickey at Memorial Hospital Miramar
Diego Lopes says
February 7, 2018 at 6:56 amWow, this looks sooo delicious! Damn! Thank you for posting, I’ll definitely give it a try sometime!