California Chicken Flatbread with Chipotle Ranch Sauce

Ingredients

• Bread, naan, plain, commercially prepared, refrigerated

  1 piece or 90g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Mozzarella cheese

  Part skim milk

  ½ cup, shredded or 56g

• Chicken breast

  Broilers or fryers, meat only, raw

  4 oz or 113g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Bacon

  Raw, cured pork

  2 strip or 24g

• Avocados

  Raw, All commercial varieties

  ½ fruit or 101g

• Red bell pepper

  Sweet, raw

  ½ medium or 60g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Ranch dressing

  Salad dressing, reduced fat

  4 tbsp or 60g

• Chili powder

  Spices

  ½ tsp or 1g

• Paprika

  Spices

  ½ tsp or 1g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Garlic powder

  Spices

  ½ tsp or 2g

Directions

1. Preheat the oven to 350°F. Pound the chicken breast to ½ inch thickness and season with salt and pepper.
2. Heat half of the olive oil in a skillet over medium-high heat and cook the seasoned chicken breast for 3-4 minutes per side until cooked through to an internal temperature of 165°F. Dice the chicken and set aside.
3. Cook the bacon in a skillet over medium heat until crispy, about 5-7 minutes. Drain on paper towels and crumble.
4. Brush the naan with the remaining olive oil and sprinkle with mozzarella cheese. Top with diced chicken, red bell peppers, and bacon. Place on a lightly greased sheet of foil and bake on the oven rack for 10-15 minutes until the cheese is melted.
5. While the flatbread is baking, mix the ranch dressing with chili powder, paprika, cumin, and garlic powder.
6. Top flatbread with avocado, cilantro, and red pepper flakes. Drizzle with the chipotle ranch dressing and serve immediately.