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WW Recipe of the Day: Chicken Flatbread
Thin crust flatbread dough topped with salsa verde, white beans, chicken, corn and Monterey Jack cheese. This Tex-Mex inspired chicken flatbread recipe is a great example of the delicious things you can do with the quick flatbread dough I posted recently.
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 (affiliate link) 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 chicken flatbread recipe is an easy, healthy way to satisfy a pizza craving.
Recipe Notes
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 (affiliate link).
It’s the kind of fast food you can feel good about eating.
How Many Calories and WW Points in this Southwest Chicken Flatbread?
According to my calculations, each serving of this chicken flatbread has about 434 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
11 SmartPoints (Green plan)
7 SmartPoints (Blue plan)
7 SmartPoints (Purple plan)
11 PointsPlus (Old plan)
If you’ve made this Chicken Flatbread with salsa verde, white beans and corn, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Chicken Flatbread Pizza with Salsa Verde, White Beans and Corn Recipe
Equipment
Ingredients
- Quick flatbread dough (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 (3 ounces) reduced-fat shredded Monterey Jack Cheese
- 3 medium scallions, thinly sliced
- 2 tablespoons chopped fresh cilantro leaves
Instructions
- Adjust an oven rack to the lowest position and heat the oven to 500F degrees for flatbread dough (or 450F 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 (affiliate link), mix together the mashed beans and 1/2 cup of the salsa. Spread evenly over the dough.
- In a medium bowl toss together the remaining 1/2 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.
Notes
(Must be logged into WW on a smartphone or tablet.) 11 SmartPoints (Green plan) 7 SmartPoints (Blue plan) 7 SmartPoints (Purple plan) 11 PointsPlus (Old plan)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: The Perfect Recipe for Losing Weight and Eating Great (affiliate link) by Pam Anderson
I love the combination you used for topping this flatbread – salsa verde sounds like a great addition. I love a little spice and tang!
This looks delicious. I love the idea of adding beans, corn, and using salsa verde as the sauce. Can’t wait to try it!
That looks yummy and reminds me of warmer weather so I am particularly loving it this AM lol!