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Nutrition info

AmountPer ⅛ flatbread serving
  • Calories332
  • Protein22 g
  • Fat13 g
  • Saturated fat3.5 g
  • Carbohydrates30 g
  • Fibre3 g
  • Sugars3 g
  • Cholesterol59 mg
  • Sodium724 mg
% Daily ValuePer ⅛ flatbread serving
  • Potassium24
  • Calcium32
  • Iron13
  • Vitamin A6
  • Vitamin C8
  • Vitamin B614
  • Vitamin B125
  • Folate3
  • Magnesium
  • Zinc3
Food prep tip

Spinach and Artichoke Chicken Flatbread

  • Cooked Chicken
  • Appetizers
  • Breast
Prepping15min
Cooking20min
Restingmin
  • Servings8
Nutrition informationThis recipe contains 22 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)

Step by step

1

Preheat the oven to 450ºF (230ºC) and arrange the rack to the lowest position. Line a large baking sheet with parchment paper; set aside. Stretch the dough out, on a lightly floured surface, into an 18 x 12-inch (45 cm x 30 cm) rectangle. Transfer to the prepared pan.

2

Stir the sauce with the spinach and spread over the dough, leaving a ½-inch (2 cm) border all the way around. Scatter chicken, artichokes, red pepper and red onion over the sauce. Sprinkle mozzarella and Parmesan over the toppings.

3

Bake for 18 to 20 minutes or until the bottom is golden and cheese is melted. Let stand for 5 minutes before cutting into pieces.

Recipe note<p>Broil the flatbread for 3 to 5 minutes to brown the cheese.</p>