Jenny Craig Recipe Creation: Barbecue Chicken Flatbread | No Thanks to Cake
I love the flavors of a BBQ Chicken Pizza, and I love the fact that I can enjoy it all while still staying on track on my Jenny Craig program. Especially when that means I get to enjoy pizza!
- 1 Jenny Craig Chicken Ranch Melt
- 2-3 Tbsp. Tbsp. Sugar Free BBQ Sauce I used G Hughes brand
- 1/4 cup shredded red cabbage
- 2 Tbsp. sweet onion, sliced
- 2 peppadew peppers, sliced
- crushed red pepper blend, optional
- chopped cilantro, for garnish
Remove the chicken ranch melt from the packaging and wrap in a paper towel. Cook in the microwave for 60 seconds. Remove and open the sandwich to create a round flatbread.
Add barbecue sauce and a shake of red peppers (if you like it spicy, like I do!). Using a spatula, spread out the sauce and chicken-bacon mixture across the flatbread into an even layer. I’ve become OBSESSED with the pepper blends from Flatiron Spice Company and use them on everything!
Dress up your pizza with your toppings! Add the peppers, onions, cabbage, and roasted garlic. Really, any veggies you have on hand are great picks. HIGHLY recommend you add a pepper and onion to get that traditional bbq chicken pizza flavor.
To cook your flatbread, here’s the instructions:Airfryer Instructions: Cook your pizza at 370 degrees for 8 minutes, until flatbread becomes crunchy.Oven Instructions: Preheat your oven to 400 degrees. Bake for 12-15 minutes until your pizza is crunchy and done.
Remove from the oven/airfryer carefully, and slice into pizza slices. Sprinkle with chopped cilantro. Unless you’re opposed to cilantro, please don’t leave out this step. Adds such a pop of flavor!