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This recipe for Barbecue Chicken and Black Bean Flatbread has elements of both savory and sweet, and is also filling with the addition of black bean and corn salsa. Barbecue Chicken and Pineapple Flatbread will remind you of your favorite artisan pizza joint, right from the comfort of your own home. This recipe is high in protein and will earn you 14 WWP+. Be sure to make this delicious Barbecue Chicken and Black Bean Flatbread for your family today! Like pizza recipes? Try my Chicken Alfredo Pizza too!

picture of barbecue chicken and black bean flat bread

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Barbecue Chicken and Black Bean Flatbread

Is Barbecue Chicken and Black Bean Flatbread high in carbs?

Yes, any pizza or flatbread that is not deemed low carb in the recipe will be high in carbohydrates due to the crust. There are other ways of making low carb pizza crust, such as with cauliflower. While this recipe is not low in carbohydrates, it is high in protein due to the chicken and black beans.

A serving comes in at 53 grams of carbs, so this is not considered low carb if you are sticking with a keto diet or a diet low in carbohydrate intake. If you are in need of a low carb meal, I recommend my Low Carb Cheeseburger Bites Recipe.

 

Ingredients to make Barbecue Chicken and Black Bean Flatbread

Ingredients for Barbecue Chicken and Pineapple Flatbread

  • 1 pound boneless skinless chicken breasts
  • 4 light original flavor flatbreads
  • 1 cup low-sugar barbecue sauce
  • 2 cups black bean and corn salsa
  • 1 cup reduced-fat mild cheddar shredded cheese
  • 1 cup pineapple chunks, sliced thin

 

How to make Barbecue Chicken and Black Bean Flatbread

Barbecue Chicken and Black Bean Flatbread

To make this recipe, begin with poaching the chicken. Place the chicken in a large pot, big enough to hold all of the chicken. Fill the pot with enough water (or chicken stock) to submerge the chicken completely by 1-2 inches.

Barbecue Chicken and Black Bean Flatbread

You can add any additional flavorings to the boiling liquid as you like, such as bay leaves, cilantro or parsley stems. Bring to a boil and cook the chicken until tender and cooked through, 10-15 minutes. The internal temperature should register 165º F on a meat thermometer. Carefully remove the chicken with tongs to a plate to cool slightly. Shred with two forks and set aside.

Barbecue Chicken and Pineapple Flatbread before baking

Meanwhile, preheat your oven to 350° F. Bake your flatbreads on an ungreased baking tray until crisp, about 2-3 minutes. Once crisp, remove from the oven and top with equal amounts of chicken, barbecue sauce, salsa, cheese, and sliced pineapple. Return flatbreads to the oven and cook for 6-8 minutes until warmed through. Serve immediately.

Recipe
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Recipe
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Barbecue Chicken and Black Bean Flatbread

Created by: Brooke Farmer
Prep Time 15 minutes
Cook Time 12 minutes
Prep Time 15 minutes
Cook Time 12 minutes
4 servings
This Barbecue Chicken and Black Bean Flatbread is perfect for the nights you are craving pizza but don't want to maximize on calories by ordering delivery. This flatbread satisfies everyone's pizza cravings!

Ingredients
 

  • 1 lb boneless, skinless chicken breasts
  • 4 light original flavor flatbreads
  • 1 cup low sugar BBQ sauce
  • 2 cups black bean and corn salsa
  • 1 cup reduced fat cheddar cheese, shredded
  • 1 cup pineapple chunks, sliced thin

Instructions

  • To poach the chicken: Place the chicken breasts in a pot large enough to hold them all, and fill the pot with enough water (or chicken stock) to cover the chicken by about 1-2 inches. Add 2 dried bay leaves, fresh parsley stems, and whole peppercorns to flavor the cooking liquid if desired, then bring to a boil over high heat.
  • When the water comes to a boil, cover the pot with a lid and reduce the heat to low. Simmer the chicken for 10-15 minutes, or until the internal temperature of the thickest part of the breast reads 165º F.
  • Using tongs, remove the chicken and reserve on a plate. When it's cool enough to touch, shred it and set aside.
  • Preheat the oven to 350° F and bake the flatbreads on an ungreased baking sheet until they are slightly crisp, 2-3 minutes.
  • Remove from the oven and top each flatbread evenly with ¾ cup shredded chicken, ¼ cup barbecue sauce, ½ cup of salsa, and ¼ cup cheese. Top with your sliced pineapple.
  • Place the flatbreads back into the oven and cook until the cheese is melted and the ingredients are warmed through, 6-8 minutes.

Notes

WWP+: 14
SmartPoints: 12

Nutrition

Serving: 1flatbread | Calories: 463kcal | Carbohydrates: 53g | Protein: 46g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 104mg | Sodium: 1011mg | Fiber: 9g | Sugar: 13g

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Barbecue Chicken and Black Bean Flatbread

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