BBQ Chicken Flatbread

It's been awhile, but I'm back. This has been a favorite of mine for such a long time now, and safe to say it never goes out of style!

One of my favorite meals was the frozen Trader Joe's barbecue chicken flatbread/pizza that they sell, and i loved how the sauce was sweet and it was so cheesy and delicious. All foods are good in moderation, but why not find alternative ways to replicate your favorite foods so that you can eat the more often and still hit your macros/goals?

The key to making this super high protein and lower carb is the lavash flatbread. They are so tasty and they hold up so well in the oven with all the toppings. They are so tasty and filling, and the macros are so much better than if you were to use 2 carb balance tortillas. I also used a blend of fat-free cheese, rinsed of course, and half a serving of regular shredded cheese and that really did the trick. I normally added diced red onions just like the TJs pizza, but unfortunately was all out today, so I made do with what I had! I hope you guys enjoy this one as much as I did!

MACROS:

CALORIES: 418 calories

PROTEIN: 60.2 grams

CARBOHYDRATES: 23.3 grams

FAT: 9.4 grams

INGREDIENTS:

- 1 whole Joseph's Lavash flatbread

- 5.5 ounces chicken tenderloins (I weighed this raw before cooking)

- 50 grams G Hughes Sweet and Spicy Barbeque Sauce

- 32 grams fat free shredded cheddar cheese

- 14 grams full-fat shredded colby jack cheese

- 35 grams G Hughes Sugar Free Honey Mustard

DIRECTIONS:

1. Season and cook chicken according to preference, and let rest and sit aside.

2. Measure out 32 grams of fat free cheese and let sit in warm water. This is a trick I learned that helps remove the coating from the cheese and allows it to melt just like a full-fat cheese would. After letting sit for a couple of minutes, drain all water from cheese.

3. Spread your BBQ sauce on the lavash bread, and layer with your shredded chicken and shredded cheeses.

4. Bake on 450 degrees Fahrenheit for 7-10 minutes, or until cheese is melted and the edges of the flatbread are crispy and golden brown.

5. Plate and serve with dipping sauce of choice: I used G Hughes SF Honey Mustard.