Garlic ranch chicken flatbread
Fair Warning! This is the first in a long series of flatbread recipes that I have planned. When I get on a kick, I get on a kick!
One batch of my cheesy bread. Recipe found here
2 TBS butter
2 tbs ranch dressing
8 oz. chicken, cooked
3 oz. mozzarella cheese
a few pieces of cooked bacon, crumbled.
Preheat your oven to 350. Prepare one batch of my easy cheesy bread. Recipe and instructions can be found here! Roll it out to your desired shape, I’m a big fan of the long oval lately, and poke the entire surface with a fork. This will keep the center from puffing up like an enormous keto pita. OOOO, a keto pita…. Some other day. Bake on a parchment lined baking sheet for 10-12 minutes. While your bread is baking, prepare your chicken mixture.
Shred 8 oz. of precooked chicken. You can do this with two forks, a hand mixer, a stand mixer, or with your clean hands like the dish hating chick that I am. In a small microwave safe bowl, melt 2 tbs. salted butter. Stir in 2 Tbs. ranch dressing of your choice and a dash of garlic powder. Pour mixture over your chicken and stir to combine. Spread the chicken over the surface of your flatbread. Top the chicken with some more mozzarella cheese and your crumbled bacon. Pop your flatbread right back into the oven.
After about 5 minutes, the edges of my crust are usually done to my liking. I do not like an overly charred crust. At this point I like to pull the flatbread out and cover the edges of my crust with either strips of parchment or foil. This allows the cheese to melt and bubble and get nice and beautiful while protecting my edges from overcooking. This step is 100% completely optional :) After covering I put the flatbread on an upper rack in my oven and cook for an additional 5-10 minutes. I take it out when it is bubbly and lightly browned up.
Allow flatbread to cool for a few minutes before slicing up. The crust will firm up and stand up to being held but not right away. If you want to knife and fork it, dig in immediately! I also sprinkle a bit of chopped fresh parsley, another tbs or so of parmesan and a few more drizzles of ranch dressing.
Storage tips! I store any leftovers in a gallon ziplock bag or any airtight container in the fridge. If I’m eating this as a dinner I usually eat 1/3rd of the entire flatbread.
Nutrition Information. As always, I calculate nutrition information based on my brands. Yours may be different. I always encourage everyone to calculate their own macros. :)
Nutrition information per serving. Servings, 3.
Calories = 610
Fat = 48.2 g.
Carbs = 9.1 (minus fiber 5.7) = 3.4 g. net carbs
Protein = 41.5 g.
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