Spicy Chicken and Corn Flatbread
Thin crust flatbread dough topped with salsa verde, white beans, chicken, corn and Monterey Jack cheese. This Tex-Mex inspired flatbread is a great example of the delicious things you can do with the quick flatbread dough I posted yesterday. Both the flatbread dough and this chicken flatbread with salsa verde, white beans and corn are from The Perfect Recipe for Losing Weight and Eating Great by Pam Anderson, one of my go-to cookbooks for quick and easy healthy meals.
Loaded with Weight Watchers power foods including chicken breast, white beans, and corn, this flatbread is an easy, healthy way to satisfy a pizza craving. I made it one night when I had everything on hand, including leftover rotisserie chicken. Because the flatbread dough has no yeast it can be rolled out as soon as you make it, in about a minute in the food processor. It’s the kind of fast food you can feel good about eating.
Enjoy!
Chicken Flatbread with Salsa Verde, White Beans and Corn
- Quick flatbread dough (see link below) or 1 package 12-inch thin pizza crust
- 1 cup drained white beans, mashed
- 1 cup store-bought salsa verde
- 2 cups shredded cooked chicken breast
- 1 cup frozen corn (no need to thaw)
- 1 cup reduced fat shredded Monterey Jack Cheese (3 ounces)
- 3 medium scallions, thinly sliced
- 2 tablespoons chopped fresh cilantro leaves
- Adjust an oven rack to the lowest position and heat the oven to 500 degrees for flatbread dough (or 450 degrees for packaged pizza crust).
- Roll the flatbread out into one large 12×16-inch rectangle or 4 individual 12×4-inch rectangles and place on a cookie sheet. (Or place the prepared pizza crust on the cookie sheet.)
- In a small bowl, mix together the mashed beans and ½ cup of the salsa. Spread evenly over the dough.
- In a medium bowl toss together the remaining ½ cup salsa, chicken and corn. Top the flatbread(s) evenly with the chicken mixture.
- Bake until the pizza is spotty brown, 10 to 15 minutes. Remove from the oven and top the hot pizza with the cheese, scallions, and cilantro and place back in the oven. Continue to bake until the cheese melts, 2-3 minutes more.
- Serve individual flatbreads or cut the large flatbread/pizza into 8 pieces.
Source: The Perfect Recipe for Losing Weight and Eating Great by Pam Anderson
More Weight Watchers Friendly Pizza Recipes
Quick Flatbread Dough
Healthy Garden Vegetable Pizza with Whole Wheat Crust
Easy Whole Wheat Pizza with Artichokes
Slow Cooker Pizza Soup
Cauliflower Crust Pizza (Slender Kitchen)
That looks yummy and reminds me of warmer weather so I am particularly loving it this AM lol!
This looks delicious. I love the idea of adding beans, corn, and using salsa verde as the sauce. Can’t wait to try it!
I love the combination you used for topping this flatbread – salsa verde sounds like a great addition. I love a little spice and tang!