Like with chocolate, I'm a bit suspicious of people who say they don't like pizza. I mean, what's not to love? You've got freshly baked bread that's crispy on the outside, slightly chewy on the inside and slathered with sauce. I love mine topped with veggies and sausage or chicken. And seriously, who doesn't love gooey, melty cheese? I'd eat it weekly if it weren't for all those carbs.
It's precisely those carbs that got me rethinking my idea of pizza. I came up with today's recipe for chicken flatbread several years ago. I was in the middle of the December holiday rush filled with parties, cooking, cleaning and entertaining. I needed a break from the decadent eats every weekend but still wanted something familiar and comforting.
(Editor's note: This post was originally published in 2015 as a product review. The post has been updated with a from-scratch chicken recipe and step-by-step photos and might contain affiliate links. When you purchase through the links, I earn a small commission, which helps me continue offering free recipes at no additional cost to you.)
Though I'm generally a thigh meat lover, I prefer chicken breast here since it cooks more quickly. It doesn't need to marinate too long, so it's still an easy mid-week meal. Your spice collection is your friend here – use whatever dried herbs are your favorite. Depending on my mood, I'll use basil, thyme, Greek oregano, rosemary, tarragon, or Italian seasoning. Garlic is a must, as is my favorite olive oil.
I love to add spinach, but quick-cooking chard works just as well.
To reign in calories, I don't add much cheese, instead opting for a strong-flavored one that allows me to use less. Gruyère is my usual choice, but smoked gouda or smoked mozzarella work equally well. Just remember, a little goes a long way with smoked cheese.
To bump up the protein and fiber, instead of using a traditional sauce, I smash white beans, in this case, Great Northern, with olive oil, water and chopped fresh rosemary that I then spread over the flatbread. You can thin the spread out more like hummus or keep it on the thicker side, whichever you prefer (I like it thicker).
As for the flatbread, I like the whole wheat flatbread from Trader Joe's. It's a bit thicker than whole wheat tortillas (also, it's 6 inches; the average-sized tortilla is 8 inches) but considerably thinner than a pita.
Chop the chicken into bite-size pieces and place in a bowl. Drizzle in about 1 teaspoon of olive oil and add the herbs, garlic, salt and pepper. Toss everything to coat the chicken well. Set aside. Measure out the spinach and set aside.
Preheat the broiler on high.
Divide the smashed beans between the two flatbreads, spreading to cover. Divide the chicken mixture between the two. Top each flatbread with cheese. Transfer them to a half-sheet pan and place under the broiler for 1-2 minutes or until the cheese melts (babysit this; do not walk away or risk scorching).
Makes 2 servings
Foster Farms had reached out to me and sent me a bag of their latest product to try. They called the line Sauté Ready. It was marinated chicken cut into bite-size pieces and billed as "freezer to skillet ready in 10 minutes." They had sent me the garlic herb flavor. I made several meals with it, this flatbread being one of them.
I loved how easy it was to throw together mid-week meals with the product, but sadly, the line didn't stick with the general public, so they discontinued it.
I loved how easy it was to throw together mid-week meals with the product, but sadly, the line didn't stick with the general public, so they discontinued it.
The perfect recipe for a January reset
The recipe, however, was easy to adapt to fresh chicken, and I've continued to make this recipe when I have a craving for pizza but am watching my carb intake. And like most people, when January comes around, I find myself aiming for a food reset, and this recipe fits into that plan nicely.
Though I'm generally a thigh meat lover, I prefer chicken breast here since it cooks more quickly. It doesn't need to marinate too long, so it's still an easy mid-week meal. Your spice collection is your friend here – use whatever dried herbs are your favorite. Depending on my mood, I'll use basil, thyme, Greek oregano, rosemary, tarragon, or Italian seasoning. Garlic is a must, as is my favorite olive oil.
I love to add spinach, but quick-cooking chard works just as well.
To reign in calories, I don't add much cheese, instead opting for a strong-flavored one that allows me to use less. Gruyère is my usual choice, but smoked gouda or smoked mozzarella work equally well. Just remember, a little goes a long way with smoked cheese.
To bump up the protein and fiber, instead of using a traditional sauce, I smash white beans, in this case, Great Northern, with olive oil, water and chopped fresh rosemary that I then spread over the flatbread. You can thin the spread out more like hummus or keep it on the thicker side, whichever you prefer (I like it thicker).
As for the flatbread, I like the whole wheat flatbread from Trader Joe's. It's a bit thicker than whole wheat tortillas (also, it's 6 inches; the average-sized tortilla is 8 inches) but considerably thinner than a pita.
How to make Herb Chicken Flatbread with White Beans and Spinach, step-by-step
Using a fork, mash the beans until a thick paste forms.
Stir in the rosemary and olive oil, thinning with a tablespoon or two of water to achieve your desired consistency. Stir in salt and pepper, to taste and a small squeeze of lemon juice, if using; set aside.
Heat an 8-inch skillet over medium heat. Add about a tablespoon of olive oil. Once the oil is shimmering, add the chicken. Cook until just starting to turn golden, about 10 minutes.
Add the spinach.
Cook, stirring, just until the spinach is wilted, about 2-3 minutes. Remove from pan and set aside.
Return the skillet to medium heat. Brush each side of one of the flatbreads with olive oil and toss into the hot pan, toasting each side until just golden. Remove from pan and repeat with the second flatbread.
Preheat the broiler on high.
Divide the smashed beans between the two flatbreads, spreading to cover. Divide the chicken mixture between the two. Top each flatbread with cheese. Transfer them to a half-sheet pan and place under the broiler for 1-2 minutes or until the cheese melts (babysit this; do not walk away or risk scorching).
To serve, drizzle with a bit of olive oil and sprinkle a pinch of rosemary and salt over the flatbreads if desired.
Herb Chicken Flatbread with White Beans and Spinach
I used Great Northern beans, but any white bean will do (navy, cannellini, white pinto). I choose thin whole wheat flatbread from Trader Joe's, but if carbs aren't an issue, use your favorite flatbread.Makes 2 servings
Ingredients:
For the chicken:1 boneless, skinless chicken breast (about 6 to 7 ounces)
Olive oil
½ teaspoon dried thyme
¼ teaspoon dried tarragon
1 fat clove garlic, finely minced (or use a garlic press)
½ teaspoon sea salt, or to taste
¼ teaspoon black pepper, or to taste
1 packed cup baby spinach
For the white bean spread:
1 cup canned white beans, drained and rinsed well
1 tablespoon finely chopped fresh rosemary
2 tablespoons olive oil, or to taste
1 to 2 tablespoons water, or as needed
Sea salt, to taste
Ground black pepper, to taste
A squeeze of lemon (about 1/4 teaspoon juice), optional
To assemble:
Olive oil
2 (6-inch) whole wheat flatbreads (not pita pockets)
½ cup shredded gruyère, divided
Minced fresh rosemary, optional garnish
Sea salt, optional
Olive oil
½ teaspoon dried thyme
¼ teaspoon dried tarragon
1 fat clove garlic, finely minced (or use a garlic press)
½ teaspoon sea salt, or to taste
¼ teaspoon black pepper, or to taste
1 packed cup baby spinach
For the white bean spread:
1 cup canned white beans, drained and rinsed well
1 tablespoon finely chopped fresh rosemary
2 tablespoons olive oil, or to taste
1 to 2 tablespoons water, or as needed
Sea salt, to taste
Ground black pepper, to taste
A squeeze of lemon (about 1/4 teaspoon juice), optional
To assemble:
Olive oil
2 (6-inch) whole wheat flatbreads (not pita pockets)
½ cup shredded gruyère, divided
Minced fresh rosemary, optional garnish
Sea salt, optional
Directions
Chop the chicken into bite-size pieces and place in a bowl. Drizzle in about 1 teaspoon of olive oil and add the herbs, garlic, salt and pepper. Toss everything to coat the chicken well. Set aside. Measure out the spinach and set aside.
Using a fork, mash the beans until a thick paste forms. Stir in the rosemary and olive oil, thinning with a tablespoon or two of water to achieve your desired consistency. Stir in salt and pepper, to taste and a small squeeze of lemon juice, if using; set aside.
Heat an 8-inch skillet over medium heat. Add about a tablespoon of olive oil. Once the oil is shimmering, add the chicken. Cook until just starting to turn golden, about 10 minutes. Add the spinach and cook, stirring, just until wilted about 2-3 minutes. Remove from pan and set aside.
Return the skillet to medium heat. Brush each side of one of the flatbreads with olive oil and toss into the hot pan, toasting each side until just golden. Remove from pan and repeat with the second flatbread.
Preheat the broiler on high.
Divide the smashed beans between the two flatbreads, spreading to cover. Divide the chicken mixture between them. Top each flatbread with cheese. Transfer the flatbreads to a half-sheet pan and place under the broiler for 1-2 minutes or until the cheese melts (babysit this; do not walk away or risk scorching). To serve, drizzle with a bit of olive oil and sprinkle a pinch of rosemary and salt over the flatbreads if desired.
Using a fork, mash the beans until a thick paste forms. Stir in the rosemary and olive oil, thinning with a tablespoon or two of water to achieve your desired consistency. Stir in salt and pepper, to taste and a small squeeze of lemon juice, if using; set aside.
Heat an 8-inch skillet over medium heat. Add about a tablespoon of olive oil. Once the oil is shimmering, add the chicken. Cook until just starting to turn golden, about 10 minutes. Add the spinach and cook, stirring, just until wilted about 2-3 minutes. Remove from pan and set aside.
Return the skillet to medium heat. Brush each side of one of the flatbreads with olive oil and toss into the hot pan, toasting each side until just golden. Remove from pan and repeat with the second flatbread.
Preheat the broiler on high.
Divide the smashed beans between the two flatbreads, spreading to cover. Divide the chicken mixture between them. Top each flatbread with cheese. Transfer the flatbreads to a half-sheet pan and place under the broiler for 1-2 minutes or until the cheese melts (babysit this; do not walk away or risk scorching). To serve, drizzle with a bit of olive oil and sprinkle a pinch of rosemary and salt over the flatbreads if desired.
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