White Chicken Pepper Flatbread Pizza
Crisp flatbread layered with seasoned chicken, peppers, onion, mozzarella, and a creamy garlic spread, with no tomato sauce.
- Calories
- 585
- Protein
- 39g
- Carbs
- 52g
- Fat
- 24g
Per serving
Ingredients
For 4 servings · 40 min total
- chicken breastpatted dry20 oz
- naan4
- bell pepperthinly sliced2
- yellow onionthinly sliced1
- mozzarella cheeseshredded6 oz
- plain Greek yogurt8 tbsp
- garlicminced2 clove
- lemonjuiced1/2
- canola oil4 tsp
- dried oregano1 tsp
- kosher salt1 tsp
- black pepper1/2 tsp
Instructions
- Thinly slice the bell pepper and yellow onion, mince the garlic, and juice the lemon. Stir the plain Greek yogurt, garlic, lemon juice, dried oregano, a pinch of kosher salt, and black pepper into a spread.
- Do not rinse the chicken. Pat it dry and season both sides with kosher salt and black pepper. Heat the canola oil in a skillet over medium heat until shimmering.
- Cook the chicken for 5-7 minutes per side, turning once, until the thickest part reads 165°F (74°C) on an instant-read thermometer. Transfer it to a clean plate. Wash the board, knife, and your hands with soap and water before touching anything else.
- Add the bell pepper and yellow onion to the skillet and cook for 5-6 minutes, stirring occasionally, until softened and lightly golden. Taste and adjust with kosher salt and black pepper.
- Heat the oven to 425F. Spread the yogurt mixture over the naan, leaving a small edge uncovered. Top with the cooked vegetables, slice the chicken, add it to the naan, and scatter the mozzarella over everything.
- Bake for 8-12 minutes, until the naan edge is crisp and the mozzarella is melted and lightly browned. Slice and serve hot.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.