California Chicken Flatbread with Chipotle-Ranch Drizzle

Tossed Green Salad
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Ingredients

  • 6 slices bacon, chopped
  • ¾ lb boneless, skinless chicken breasts
  • 1 (13.8-oz) can refrigerated pizza dough
  • 1 (8-oz) pkg shredded Monterey Jack cheese
  • 1 small red bell pepper, chopped
  • ½ small red onion, thinly sliced
  • ¼ cup chopped fresh cilantro
  • 1 small avocado, chopped
  • ½ cup Ranch dressing
  • ½ tsp ground chipotle chile pepper

Instructions

  1. Preheat oven to 400°F. Cook bacon in a large skillet over medium heat until crisp; drain, reserving 2 Tbsp drippings in skillet.
  2. Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Season lightly with salt and pepper. Cook chicken in hot drippings over medium heat until done. Thinly slice.
  3. Unroll pizza dough, and press onto a lightly greased large pan. Sprinkle with cheese, chicken, bacon, bell pepper, and onion.
  4. Bake 15 to 20 minutes or until cheese is melted and crust is lightly browned. Sprinkle with cilantro and avocado.
  5. Stir together dressing and chipotle pepper; drizzle over flatbread.

Side Dish Ingredients

  • ½ (12-oz) pkg classic salad mix
  • 1 Roma tomato, chopped
  • ¼ cup Ranch dressing

Side Dish Instructions

  1. Toss together all ingredients just before serving.

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