Prep time: 15 minutes
Cook time: 10-12 minutes
Yield: 4 servings
Serving size: 1 flatbread
Ingredients
- 1 pound boneless skinless chicken breasts
- 4 reduced-fat flatbreads
- 1 cup barbecue sauce
- 2 cups Black Bean and Corn Salsa
- 1 cup reduced-fat mild cheddar shredded cheese
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 Black Bean and Corn Salsa, and ¼ cup cheese.
- Place the flatbreads back into the oven and cook until the cheese is melted and the ingredients are warmed through, 6-8 minutes.
Nutrition Information
Per Serving: (1 flatbread)
Calories: 463
Calories from fat: 105
Fat: 12g
Saturated Fat: 4g
Cholesterol: 104mg
Sodium: 1011mg
Carbohydrates: 53g
Fiber: 9g
Sugar: 13g
Protein: 46g
12 SmartPoints