Chicken Flatbread Pizza USDA Recipe for Family Child Care

Age Group: Ages 3-5
Serving Size: 6
Flatbread varieties such as tortillas, pitas, and focaccia are very popular. The newcomer is naan, a thick, double-layered flatbread that can be served plain alongside curries, lentils, and other dishes, stuffed with various fillings, or topped with meats, vegetables, sauces, and more.
CACFP CREDITING INFORMATION
1 piece provides 1½ oz equivalent meat, ¼ cup vegetable, and 1½ oz equivalent grains.
SOURCE
Team Nutrition CACFP Multicultural Recipe Project.
https://teamnutrition.usda.gov
No ratings yet
Add to Cookbook https://theicn.org/cnrb/pdfs/2021_508c/Chicken-Flatbread-Pizza_508c_2021.pdf

*You must be a registered user to use this feature, please click "Login" at the top right corner and then proceed

or
click here to create an account.

Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes

Ingredients
 

  • - - Nonstick cooking spray
  • ½ teaspoon Turmeric, ground
  • ¼ teaspoon Salt, table
  • ½ teaspoon Cumin, ground
  • ¼ teaspoon Cinnamon, ground
  • 10½ ounces (about 5 tenderloins) Chicken tenderloins, boneless, skinless, fresh or frozen, raw
  • 3 tablespoons Greek yogurt, plain, non-fat
  • 2 teaspoons Canola oil
  • ⅔ cup Onion, fresh, peeled, ½" chopped
  • 3 cloves (1 clove is about ½ teaspoon minced) Garlic, fresh, minced
  • 4 ounces (4 oz = about 4 cups packed) Spinach, fresh, roughly chopped
  • 2 (about 126 gm each) Whole-wheat flatbread naan
  • 1 cup Tomatoes, fresh, ¼" diced
  • 1½ ounces Mozzarella, low-fat, shredded

Quantity
 

  • - - Nonstick cooking spray
  • ½ teaspoon Turmeric, ground
  • ¼ teaspoon Salt, table
  • ½ teaspoon Cumin, ground
  • ¼ teaspoon Cinnamon, ground
  • 10½ ounces (about 5 tenderloins) Chicken tenderloins, boneless, skinless, fresh or frozen, raw
  • 3 tablespoons Greek yogurt, plain, non-fat
  • 2 teaspoons Canola oil
  • ⅔ cup Onion, fresh, peeled, ½" chopped
  • 3 cloves (1 clove is about ½ teaspoon minced) Garlic, fresh, minced
  • 4 ounces (4 oz = about 4 cups packed) Spinach, fresh, roughly chopped
  • 2 (about 126 gm each) Whole-wheat flatbread naan
  • 1 cup Tomatoes, fresh, ¼" diced
  • 1½ ounces Mozzarella, low-fat, shredded

Ingredients
 

  • - - Nonstick cooking spray
  • ½ teaspoon Turmeric, ground
  • ¼ teaspoon Salt, table
  • ½ teaspoon Cumin, ground
  • ¼ teaspoon Cinnamon, ground
  • 10½ ounces (about 5 tenderloins) Chicken tenderloins, boneless, skinless, fresh or frozen, raw
  • 3 tablespoons Greek yogurt, plain, non-fat
  • 2 teaspoons Canola oil
  • ⅔ cup Onion, fresh, peeled, ½" chopped
  • 3 cloves (1 clove is about ½ teaspoon minced) Garlic, fresh, minced
  • 4 ounces (4 oz = about 4 cups packed) Spinach, fresh, roughly chopped
  • 2 (about 126 gm each) Whole-wheat flatbread naan
  • 1 cup Tomatoes, fresh, ¼" diced
  • 1½ ounces Mozzarella, low-fat, shredded

Quantity
 

  • - - Nonstick cooking spray
  • ½ teaspoon Turmeric, ground
  • ¼ teaspoon Salt, table
  • ½ teaspoon Cumin, ground
  • ¼ teaspoon Cinnamon, ground
  • 10½ ounces (about 5 tenderloins) Chicken tenderloins, boneless, skinless, fresh or frozen, raw
  • 3 tablespoons Greek yogurt, plain, non-fat
  • 2 teaspoons Canola oil
  • ⅔ cup Onion, fresh, peeled, ½" chopped
  • 3 cloves (1 clove is about ½ teaspoon minced) Garlic, fresh, minced
  • 4 ounces (4 oz = about 4 cups packed) Spinach, fresh, roughly chopped
  • 2 (about 126 gm each) Whole-wheat flatbread naan
  • 1 cup Tomatoes, fresh, ¼" diced
  • 1½ ounces Mozzarella, low-fat, shredded
*See Marketing Guide

Ingredients
 

  • - - Nonstick cooking spray
  • ½ teaspoon Turmeric, ground
  • ¼ teaspoon Salt, table
  • ½ teaspoon Cumin, ground
  • ¼ teaspoon Cinnamon, ground
  • 10½ ounces (about 5 tenderloins) Chicken tenderloins, boneless, skinless, fresh or frozen, raw
  • 3 tablespoons Greek yogurt, plain, non-fat
  • 2 teaspoons Canola oil
  • ⅔ cup Onion, fresh, peeled, ½" chopped
  • 3 cloves (1 clove is about ½ teaspoon minced) Garlic, fresh, minced
  • 4 ounces (4 oz = about 4 cups packed) Spinach, fresh, roughly chopped
  • 2 (about 126 gm each) Whole-wheat flatbread naan
  • 1 cup Tomatoes, fresh, ¼" diced
  • 1½ ounces Mozzarella, low-fat, shredded

Quantity
 

  • - - Nonstick cooking spray
  • ½ teaspoon Turmeric, ground
  • ¼ teaspoon Salt, table
  • ½ teaspoon Cumin, ground
  • ¼ teaspoon Cinnamon, ground
  • 10½ ounces (about 5 tenderloins) Chicken tenderloins, boneless, skinless, fresh or frozen, raw
  • 3 tablespoons Greek yogurt, plain, non-fat
  • 2 teaspoons Canola oil
  • ⅔ cup Onion, fresh, peeled, ½" chopped
  • 3 cloves (1 clove is about ½ teaspoon minced) Garlic, fresh, minced
  • 4 ounces (4 oz = about 4 cups packed) Spinach, fresh, roughly chopped
  • 2 (about 126 gm each) Whole-wheat flatbread naan
  • 1 cup Tomatoes, fresh, ¼" diced
  • 1½ ounces Mozzarella, low-fat, shredded
*See Marketing Guide

Ingredients
 

  • - - Nonstick cooking spray
  • ½ teaspoon Turmeric, ground
  • ¼ teaspoon Salt, table
  • ½ teaspoon Cumin, ground
  • ¼ teaspoon Cinnamon, ground
  • 10½ ounces (about 5 tenderloins) Chicken tenderloins, boneless, skinless, fresh or frozen, raw
  • 3 tablespoons Greek yogurt, plain, non-fat
  • 2 teaspoons Canola oil
  • ⅔ cup Onion, fresh, peeled, ½" chopped
  • 3 cloves (1 clove is about ½ teaspoon minced) Garlic, fresh, minced
  • 4 ounces (4 oz = about 4 cups packed) Spinach, fresh, roughly chopped
  • 2 (about 126 gm each) Whole-wheat flatbread naan
  • 1 cup Tomatoes, fresh, ¼" diced
  • 1½ ounces Mozzarella, low-fat, shredded

Quantity
 

  • - - Nonstick cooking spray
  • ½ teaspoon Turmeric, ground
  • ¼ teaspoon Salt, table
  • ½ teaspoon Cumin, ground
  • ¼ teaspoon Cinnamon, ground
  • 10½ ounces (about 5 tenderloins) Chicken tenderloins, boneless, skinless, fresh or frozen, raw
  • 3 tablespoons Greek yogurt, plain, non-fat
  • 2 teaspoons Canola oil
  • ⅔ cup Onion, fresh, peeled, ½" chopped
  • 3 cloves (1 clove is about ½ teaspoon minced) Garlic, fresh, minced
  • 4 ounces (4 oz = about 4 cups packed) Spinach, fresh, roughly chopped
  • 2 (about 126 gm each) Whole-wheat flatbread naan
  • 1 cup Tomatoes, fresh, ¼" diced
  • 1½ ounces Mozzarella, low-fat, shredded
*See Marketing Guide

Ingredients
 

  • - - Nonstick cooking spray
  • ½ teaspoon Turmeric, ground
  • ¼ teaspoon Salt, table
  • ½ teaspoon Cumin, ground
  • ¼ teaspoon Cinnamon, ground
  • 10½ ounces (about 5 tenderloins) Chicken tenderloins, boneless, skinless, fresh or frozen, raw
  • 3 tablespoons Greek yogurt, plain, non-fat
  • 2 teaspoons Canola oil
  • ⅔ cup Onion, fresh, peeled, ½" chopped
  • 3 cloves (1 clove is about ½ teaspoon minced) Garlic, fresh, minced
  • 4 ounces (4 oz = about 4 cups packed) Spinach, fresh, roughly chopped
  • 2 (about 126 gm each) Whole-wheat flatbread naan
  • 1 cup Tomatoes, fresh, ¼" diced
  • 1½ ounces Mozzarella, low-fat, shredded

Quantity
 

  • - - Nonstick cooking spray
  • ½ teaspoon Turmeric, ground
  • ¼ teaspoon Salt, table
  • ½ teaspoon Cumin, ground
  • ¼ teaspoon Cinnamon, ground
  • 10½ ounces (about 5 tenderloins) Chicken tenderloins, boneless, skinless, fresh or frozen, raw
  • 3 tablespoons Greek yogurt, plain, non-fat
  • 2 teaspoons Canola oil
  • ⅔ cup Onion, fresh, peeled, ½" chopped
  • 3 cloves (1 clove is about ½ teaspoon minced) Garlic, fresh, minced
  • 4 ounces (4 oz = about 4 cups packed) Spinach, fresh, roughly chopped
  • 2 (about 126 gm each) Whole-wheat flatbread naan
  • 1 cup Tomatoes, fresh, ¼" diced
  • 1½ ounces Mozzarella, low-fat, shredded
*See Marketing Guide

Instructions
 

  • Preheat oven to 350 °F.
  • In a small bowl combine turmeric, salt, cumin, and cinnamon. Divide seasoning mixture in half.
  • Coat chicken tenderloins with ½ of the seasoning mixture from step 2.
  • Place chicken tenderloins on a baking sheet lightly coated with nonstick cooking spray.
  • Bake for 12–15 minutes. Heat to an internal temperature of 165 °F or higher for at least 15 seconds.
  • Chop chicken into ½" pieces.
  • While chicken is baking, combine the remaining seasoning mixture with the yogurt. Set aside.
  • Heat oil on medium-high heat in a medium skillet.
  • Sauté onions for 3–5 minutes or until onions are tender.
  • Add garlic and spinach, and cook for 3 minutes or until spinach is wilted. Remove from the heat.
  • Slice each flatbread into 3 pieces.
  • Place flatbreads on a baking sheet coated with nonstick cooking spray.
  • Spread ½ Tbsp of seasoned yogurt from step 7 on each piece of flatbread.
  • Top each piece with ¼ cup cooked vegetables, 1¼ oz chicken, 2⅔ Tbsp tomatoes, and 1 Tbsp cheese.
  • Bake for 15–20 minutes. Heat to 140 °F for at least 15 seconds.
  • Serve 1 piece.
    Critical Control Point: Hold for hot service 140 °F or higher.

Nutrition INFORMATION

Chicken Flatbread Pizza USDA Recipe for Family Child Care
Amount Per Serving
 
1 piece of Chicken Flatbread Pizza.
Calories
226
Total Fat
 
9
g
14
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
38
mg
13
%
Sodium
 
351
mg
15
%
Total Carbohydrate
 
20
g
7
%
Dietary Fiber
 
3
g
13
%
Total Sugars
 
3
g
3
%
Protein
 
18
g
36
%
Calcium
 
69
mg
7
%
Iron
 
2
mg
11
%
N/A=data not available
*Marketing Guide
The CHEF TIPS:
Variation
If chicken is frozen, defrost in the refrigerator for 1 day per 1–5 pounds. Hold raw chicken at 40 °F or lower.
Yield / Volume