This Florentine flatbread is crunchy like a thin crust pizza but with way less carbs. This makes for a skinny appetizer or even meal when paired with a fresh salad!
Prep time: 20 minutes
Cook time: 12-15 minutes
Yield: 4 servings
Serving size: 1 flatbread
½ pound boneless, skinless chicken breasts
salt, to taste
pepper, to taste
4 multigrain flatbreads
1 tablespoon + 1 teaspoon extra virgin olive oil
1 teaspoon Italian seasoning
2 cups fresh baby spinach
½ cup thinly sliced red onions
1 (14-ounce) can artichoke hearts in water, drained and chopped
1 cup grape tomatoes, sliced lengthwise
½ cup reduced-fat shredded mozzarella cheese
½ cup shredded Parmesan cheese
4-6 basil leaves
Preheat the oven to 350° F and set out 2 ungreased baking sheets.
Cook the chicken by heating a grill pan or skillet over medium heat. Pound the chicken out to an even thickness, and season both sides with salt and pepper, to taste.
Coat the pan with nonstick cooking spray (or spray the chicken) and cook for 4-6 minutes on each side.
Remove from the heat, let it rest for 10 minutes, then slice into thin strips.
While the chicken is resting, place 2 flatbreads on each baking sheet and bake for 2-4 minutes, just to begin to crisp the flatbread.
Remove from the oven and assemble each flatbread by brushing 1 teaspoon of oil, and sprinkling ¼ teaspoon of Italian seasoning over the surface.
Evenly layer the ½ cup of spinach, ¼ of the onions, artichoke hearts, and tomatoes (cut-side up) over each flatbread.
Sprinkle each flatbread with 2 tablespoons of each of the cheeses.
Season the tops with a pinch of salt and pepper, if desired.
Return the trays to the oven and bake until the tomatoes begin to soften and look like they could burst, and the cheese is melted, 4-6 minutes.
When out of the oven, chop the basil and sprinkle evenly over each flatbread. Cut into 4 pieces and serve.
Per Serving: (1 flatbread)
Calories from fat: 127
Saturated Fat: 6g
The nutrition content of recipes on SkinnyMom.com has been calculated by Registered Dietitian, Jessica Penner, of Smart Nutrition.