Pulled Chicken Flatbread

Time: 20 minutes
Yields: 1 flatbread (I mass produce this recipe for meal prepping)
Macros: 38c/12f/45p
Calories: 119

2 white mushrooms
1 tbsp tomato paste or bbq sauce
1/3 bell pepper
100 grams pulled chicken breasat (recipe below)
1/2 cup spinach
1 onion
6 cherry tomatoes
30 grams light mozzarella
1 Flatout thin crust flatbread (see image below)
garlic powder


  1. The night before put chicken breast in slow cooked, I do a mixture of half low sodium chicken broth and half water (until just covered) and cook on low for 8 hours. At about 7 hours I pull apart the chicken, put the lid back on and let the chicken breast soak up the juices to stay moist (I normally put about 5-6 chicken breasts in at a time, try not to overlap them)
  2. heat oven to 350 F
  3. put in the Flatout flatbread in for about 4 minutes to get crispy
  4. while flatbread is in the over sautee peppers, onion and spinach (add garlic powder for taste)
  5. remove and add tomato paste or bbq sauce
  6. weigh 30 grams of cheese and add to flatbread
  7. weigh 100 grams of pulled chicken and put on pizza
  8. add sautéed vegetables and 6 fresh cherry tomatoes cut in half
  9. put in oven for 5-7 minutes

wp-1462732507013.png wp-1462734218151.jpg6cd9da3b-885d-461c-a71a-ebb1430450fb

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