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Preheat your oven to 200C/400F.
Coat your chicken breast in olive oil and season with salt and pepper and then bake for 15 mins.
Then add your red onion and red pepper to the baking dish and bake for a further 10 mins.
Meanwhile, mix together sugar-free bbq sauce, tomato puree, salt and pepper to make the base of your ‘pizza’.
Once your chicken is out the oven, shred using two forks.
Now, build your ‘pizza’, bbq base sauce first, then shredded chicken and then the rest of your toppings. Finally top with a squirt of your sugar-free bbq sauce. Bake your flatbread for 10 mins.
Meanwhile, combine greek yoghurt, oregano, salt and pepper, garlic and lemon together in a small bowl to make your garlic & herb dip.
Once your flatbread is done, slice up into 6 slices!
Nutritional Info
For 1/3 of a pizza:
Carbs – 38g
Protein – 26g
Fat – 15g
Ingredients
Serves Serves 2-3
For the Pizza.
- 1 chicken breast.
- Tsp of extra virgin olive oil.
- Salt and pepper to season.
- 1/2 a red pepper - chopped.
- 1/2 a red onion - chopped.
- 2 tbsp of sugar-free bbq sauce, plus extra for topping.
- Tbsp of tomato puree.
- 1 flatbread.
For the Garlic & Herb Dip:
- 150g of greek yoghurt.
- Salt and pepper seasoning.
- Tbsp of oregano.
- 1 cloves of garlic - minced.
- Juice of half a lemon.
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