Thursday, October 27, 2011

Chicken, Spinach, & Feta Flat Bread Pizzas with a Balsamic Reduction

Last week I took a bye for tailgate recipes since I was on vacation.  Luckily, I had some yummy munchies while I was away that inspired some new ideas, one of which is these easy flat bread pizzas.  These can be eaten as a meal themselves or cut up in smaller bites as appetizers.  Either way, there's nutritional value from the spinach, protein from chicken, and a reduced amount of fat with feta.

Chicken, Spinach, & Feta Flat bread Pizzas with a Balsamic Reduction
  • 2 flat breads or tortillas (I used Flat Out whole wheat)
  • 1 lb chicken tenders
  • 1 cup fresh baby spinach
  • 1/4 cup roasted red peppers, diced (use jarred or make your own)
  • 1/2 cup feta cheese crumbles
  • 2 tsp olive oil
  • salt and pepper
  • 1/3 cup balsamic vinegar
  • 2 tbsp honey
Preheat oven to 350 degrees.  Season chicken with salt and pepper and cook on medium until done.  Cut into small, bite-sized pieces and set aside. 

Meanwhile, combine vinegar and honey in a small saucepan.  Bring to a boil, then reduce heat and simmer for about 10 minutes, or until sauce thickens.

Lay flat breads on a baking sheet or pizza pan.  Brush each with olive oil, then layer with baby spinach.  Arrange chicken evenly over flat bread.  Top with roasted red peppers and feta.  Bake in oven 6 to 8 minutes, or until flat bread is crispy.  You may want to follow package baking instructions if you use a different type of crust.


When pizza is done, remove from oven and drizzle with vinegar and honey mixture.  Cut into strips or bite-sized pieces and serve!


*Not gonna lie, next time I will probably use a Boboli whole wheat pre-made crust instead.  The Flat Outs were a little dry with this combination, though I'm sure it'd be fine with a more substantial sauce.

We are...BCS ranked!

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