This Barbecue Chicken and Black Bean Flatbread is perfect for the nights you are craving pizza but don't want to maximize on calories by ordering delivery. This flatbread satisfies everyone's pizza cravings!
Ingredients
1lbboneless, skinless chicken breasts
4light original flavor flatbreads
1cuplow sugar BBQ sauce
2cupsblack bean and corn salsa
1cupreduced fat cheddar cheese,shredded
1cuppineapple chunks,sliced thin
Instructions
To poach the chicken: Place the chicken breasts in a pot large enough to hold them all, and fill the pot with enough water (or chicken stock) to cover the chicken by about 1-2 inches. Add 2 dried bay leaves, fresh parsley stems, and whole peppercorns to flavor the cooking liquid if desired, then bring to a boil over high heat.
When the water comes to a boil, cover the pot with a lid and reduce the heat to low. Simmer the chicken for 10-15 minutes, or until the internal temperature of the thickest part of the breast reads 165º F.
Using tongs, remove the chicken and reserve on a plate. When it's cool enough to touch, shred it and set aside.
Preheat the oven to 350° F and bake the flatbreads on an ungreased baking sheet until they are slightly crisp, 2-3 minutes.
Remove from the oven and top each flatbread evenly with ¾ cup shredded chicken, ¼ cup barbecue sauce, ½ cup of salsa, and ¼ cup cheese. Top with your sliced pineapple.
Place the flatbreads back into the oven and cook until the cheese is melted and the ingredients are warmed through, 6-8 minutes.