California Chicken Flatbread

Another amazing Pinterest recipe, so this will be my main source of recipes from now on. I started going grocery shopping with one of my friends, Kara, and she has definitely made me a believer in naan! So when I found a recipe that required naan, I had to try, and I absolutely LOVED IT! Cory was in the field AGAIN (thanks Army), so I spent 2 weeks trying dishes I knew he probably would be hesitant to try. But after I made it, I knew he would love it! This recipe is originally from Le Creme de la Crumb (which is the cutest name for a website btw) and I will definitely be making it again this pay period!

California Chicken Flatbread

Ingredients:

~1 large flatbread or naan, or 2 small (one for each flatbread, cause I totally ate a whole one.....)

~2 tbsp olive oil

~1/2 c shredded mozzarella cheese (or any other favorite cheese such as monterey jack or pepperjack for a spicier version)

~1 boneless skinless chicken breast, pounded to ½ inch thickness + salt and pepper to taste

~2-3 slices cooked bacon, chopped

~1/2 avocado, sliced or diced

~1/2 red pepper, diced

~1 tbsp packed cilantro leaves, roughly chopped

~1/2 tsp crushed red pepper flakes (optional)

~1/4 c ranch dressing

~1 tsp chipotle seasoning

Directions:

1. Preheat oven to 350 degrees. Season chicken with salt and pepper to taste. Cook in a pan or skillet on the stove over medium-high heat for about 3-4 minutes each side or until cooked through. Dice chicken and set aside. (I would also consider cooking the chicken in the crock pot, and then shredding it!)

2. Brush flatbread with olive oil. Sprinkle with shredded cheese. Top with chicken, red peppers, and bacon. Place on a lightly greased sheet of foil and bake on the oven rack for 10-15 minutes until cheese is completely melted. (I added red onions instead of red pepper, but next time I will definitely be adding both).

3. While flatbread is baking, whisk together ranch dressing and chipotle seasoning. When flatbread is finished baked, top with avocado, cilantro, and crushed red pepper flakes. Drizzle with chipotle ranch dressing and serve immediately.

So good. The original recipe claims that it is meant to be an appetizer that feeds four. HECK NO. It was totally filling and delicious. I even used the remaining chicken and bacon and other toppings in a spinach salad, which was totally bomb as well. Please try this recipe, I promise you won't regret it!!

~S