Grilled BBQ Chicken Flatbread
2 flatbreads, store-bought*
1 red onion, sliced (about 1 cup)
Pinch of black pepper
12 ounces boneless chicken breast
1/4 cup barbeque sauce*
1 T. pineapple juice
1/4 cup chopped pineapple, packed in juice
1/4 cup Monterey Jack
2 slices Canadian bacon, chopped
Preheat the grill to 500 degrees Fahrenheit. Place the onions and peppers on a large sheet of heavy-duty foil, pre-spray foil with nonstick spray, then sprinkle on the black pepper (use red pepper for a spicier version). Coat both sides of chicken with cooking spray.
Transfer chicken and vegetables to the grill. Cook the chicken 3-4 minutes per side, until the inside reaches 165 degrees Fahrenheit.
Remove chicken and veggies from the grill, then lower the heat to 400 degrees Fahrenheit. Transfer chicken to a clean cutting board and cut into bite-sized pieces. Add the grilled veggies, barbecue sauce, and pineapple juice to a blender and pulse until it forms a chunky sauce.
Place the flatbreads on a pizza stone, pizza screen or the bottom of a baking sheet prepped with nonstick spray. Spread 1/2 cup sauce on each flatbread and top with chicken, cheese, pineapple, and Canadian bacon and place on the grill. Close the lid and cook for 8-10 minutes, until the cheese has melted.
Remove from heat. Cool slightly before slicing.
* Choose naan bread, tortillas, or Boboli pizza bead for your crust.
* Choose a store-bought barbecue sauce that is low in sugar salt.
There are many variations of this recipe! Experiment with different sauces, herbs, veggies, and meat. Use rotisserie chicken or leftover chicken instead of grilling chicken. Also, you can omit putting the grilled veggies in the blender and put them directly on the flatbread. Options are unlimited!
Serving size: Makes 2 flatbread pizzas, 1/2 pizza per serving. 233 calories; 5g fat; 21g carbs; 25g protein.