I think of dieting, then I eat pizza.
Why can’t you have both? Okay, not necessarily dieting, but why can’t you have pizza every day without ruining your diet?
If you have been following me long enough, you know that I am all about finding ways to turn my favorite comfort foods into a healthier version so I can eat it any time I want & today’s recipe is no different.
I LOVE PIZZA. Like, eat it once a week kind of love.
Because my bank account & desire for a decent summer body both agree, I try not to get take out pizza every time I get a craving.
Thankfully, I have come up with the perfect meal hack, Skinny Buffalo Chicken Flatbread! This flatbread/pizza is macro-friendly, filled with flavor & will make you crave it constantly. AND since it is low cal, you can eat any every day if you want!
How to make this delicious 20 Minute- Skinny Buffalo Chicken Flatbread:
Begin by preheating your oven to 350 degrees (if you have the “convect” option on your oven go ahead and turn it on, it will help your oven heat faster).
While you are waiting for your oven, lay a piece of flatbread on a non-stick baking sheet.
**The flatbread is key to making this skinny dish. Flatout Multigrain is the perfect macro-friendly flatbread with a serving size of 100 calories, 9 grams of protein, low fat and low carbs!
Place your baking sheet in the oven and bake your flatbread for 8 minutes to allow it to crisp up. (Flip it halfway if you want but it is not required!)
While your flatbread is baking, it is time to shred your chicken, dice your red onions & chop your green onions if you have not done so already.
After 10 minutes, remove the baking sheet from the oven & begin to prep your skinny “pizza”.
Begin by adding minced garlic & spread it evenly across the the flatbread.
Next, into a small bowl, combine your shredded chicken & buffalo sauce (our go to is Frank’s Red Hot Sauce, because it is zero calories & filled with flavor!)
Mix the two ingredients until your chicken is completely coated then spread the chicken evenly across the flatbread.
Finally, sprinkle your mozzarella, red onions & green onions over top the chicken.
Place your baking sheet back into the oven & allow your buffalo chicken flatbread to bake/melt the cheese for 5 minutes.
When your cheese is nice and melty, remove the baking sheet from the oven. Slice it into 3-4 pieces, serve & enjoy!
COOKING BONUS: if you are a ranch with your pizza kind of person like I am, keep the skinny meal going with my Greek Yogurt Ranch Dressing!
Want to keep your summer body + satisfy all of your pizza cravings? Get the best of both worlds with this Skinny Buffalo Chicken Flatbread! You won’t regret it!
- 1 piece Flatout Flatbread Multigrain with Flax
- 1/2 cup mozzarella cheese
- 1/3 cup chicken, shredded
- 1/4 cup red onion, thinly sliced
- 1 tbsp buffalo sauce, franks red hot
- 1/2 tbsp green onions, sliced
- 1 tsp minced garlic
Preheat oven to 350 degrees.
Place 1 flatbread onto a non-stick baking sheet.
Bake flatbread for 10 minutes to crisp up. (Optional: flip over half way through)
While that is cooking: if you haven't yet, sliced your onions & shred chicken.
Add 1 tbsp buffalo sauce to shredded chicken & mix until chicken is well coated. Set everything aside until it is time to assemble.
Remove flatbread from oven.
Spread minced garlic evenly across flatbread.
Add buffalo coated chicken, mozzarella & red onions.
Finally, top with green onions.
Place flatbread back into oven for 5-10 minutes until your cheese is completely melted.
Remove from oven, cut into thick pieces, serve & enjoy!
- 360 calories
- 19 carbs
- 14 fat
- 45 protein