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3.50 from 10 votes

Chicken Flatbread Pizza USDA Recipe for Child Care Centers

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
Prep Time45 minutes
Cook Time45 minutes
Total Time1 hour 30 minutes
Course: Main Course
Keyword: Child Care Centers, CACFP, 2021-02-batch, 508c, Multicultural
Age Group: Ages 3-5
Serving Size: 25-50
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Main Dish (Entrée), Whole Grain-Rich
Program Meal Component: Grains, Meats, Vegetables, Whole Grain-Rich
Vegetable Subgroup: Dark Green Vegetable
Meal Service Temperature: Hot
Cooking Method: Bake
Season: Fall, Spring
Multicultural Region: Europe
25 Servings
Calories: 226

Ingredients

25 Servings

    Weight

    • - - Turmeric, ground
    • - - Salt, table
    • - - Cumin, ground
    • - - Cinnamon, ground
    • 2 lb 12 oz Chicken tenderloins, boneless, skinless, fresh or frozen, raw (about 2¼ oz per tenderloin)
    • - - Nonstick cooking spray
    • 6¼ oz Greek yogurt, plain, non-fat
    • - - Canola oil
    • 10 oz *Onion, fresh, peeled, ½″ chopped
    • - - *Garlic, fresh, minced OR garlic, jar, minced
    • 1 lb *Spinach, fresh, roughly chopped
    • - - Whole-wheat flatbreads, naan (about 126 gm each)
    • 1 lb 9 oz *Tomatoes, fresh, ¼" diced
    • 6¼ oz Mozzarella, low-fat, shredded

    Measure

    • 2 tsp Turmeric, ground
    • 1 tsp Salt, table
    • 2 tsp Cumin, ground
    • 1 tsp Cinnamon, ground
    • 2 qt 3 cups Chicken tenderloins, boneless, skinless, fresh or frozen, raw (about 2¼ oz per tenderloin)
    • 2 sprays Nonstick cooking spray
    • ¾ cup ½ Tbsp Greek yogurt, plain, non-fat
    • 2 Tbsp 2 tsp Canola oil
    • 2¾ cups *Onion, fresh, peeled, ½″ chopped
    • 6 cloves OR 1 Tbsp *Garlic, fresh, minced OR garlic, jar, minced
    • 1 gal *Spinach, fresh, roughly chopped
    • 8⅓ each Whole-wheat flatbreads, naan (about 126 gm each)
    • 1 qt *Tomatoes, fresh, ¼" diced
    • - - Mozzarella, low-fat, shredded

    50 Servings

      Weight

      • - - Turmeric, ground
      • - - Salt, table
      • - - Cumin, ground
      • - - Cinnamon, ground
      • 5 lb 8 oz Chicken tenderloins, boneless, skinless, fresh or frozen, raw (about 2¼ oz per tenderloin)
      • - - Nonstick cooking spray
      • 12½ oz Greek yogurt, plain, non-fat
      • - - Canola oil
      • 1 lb 4 oz *Onion, fresh, peeled, ½″ chopped
      • - - *Garlic, fresh, minced OR garlic, jar, minced
      • 2 lb *Spinach, fresh, roughly chopped
      • - - Whole-wheat flatbreads, naan (about 126 gm each)
      • 3 lb 2 oz *Tomatoes, fresh, ¼" diced
      • 12½ oz Mozzarella, low-fat, shredded

      Measure

      • 1 Tbsp 1 tsp Turmeric, ground
      • 2 tsp Salt, table
      • 1 Tbsp 1 tsp Cumin, ground
      • 2 tsp Cinnamon, ground
      • 1 gal 1 qt 2 cups Chicken tenderloins, boneless, skinless, fresh or frozen, raw (about 2¼ oz per tenderloin)
      • 4 sprays Nonstick cooking spray
      • 1½ cup 1 Tbsp Greek yogurt, plain, non-fat
      • ⅓ cup Canola oil
      • 5½ cups *Onion, fresh, peeled, ½″ chopped
      • 12 cloves OR 2 Tbsp *Garlic, fresh, minced OR garlic, jar, minced
      • 2 gal *Spinach, fresh, roughly chopped
      • 16⅔ each Whole-wheat flatbreads, naan (about 126 gm each)
      • 2 qt *Tomatoes, fresh, ¼" diced
      • - - Mozzarella, low-fat, shredded

      -

      25 Servings

        Weight

        • - - Turmeric, ground
        • - - Salt, table
        • - - Cumin, ground
        • - - Cinnamon, ground
        • 2 lb 12 oz Chicken tenderloins, boneless, skinless, fresh or frozen, raw (about 2¼ oz per tenderloin)
        • - - Nonstick cooking spray
        • 6¼ oz Greek yogurt, plain, non-fat
        • - - Canola oil
        • 10 oz *Onion, fresh, peeled, ½″ chopped
        • - - *Garlic, fresh, minced OR garlic, jar, minced
        • 1 lb *Spinach, fresh, roughly chopped
        • - - Whole-wheat flatbreads, naan (about 126 gm each)
        • 1 lb 9 oz *Tomatoes, fresh, ¼" diced
        • 6¼ oz Mozzarella, low-fat, shredded

        Measure

        • 2 tsp Turmeric, ground
        • 1 tsp Salt, table
        • 2 tsp Cumin, ground
        • 1 tsp Cinnamon, ground
        • 2 qt 3 cups Chicken tenderloins, boneless, skinless, fresh or frozen, raw (about 2¼ oz per tenderloin)
        • 2 sprays Nonstick cooking spray
        • ¾ cup ½ Tbsp Greek yogurt, plain, non-fat
        • 2 Tbsp 2 tsp Canola oil
        • 2¾ cups *Onion, fresh, peeled, ½″ chopped
        • 6 cloves OR 1 Tbsp *Garlic, fresh, minced OR garlic, jar, minced
        • 1 gal *Spinach, fresh, roughly chopped
        • 8⅓ each Whole-wheat flatbreads, naan (about 126 gm each)
        • 1 qt *Tomatoes, fresh, ¼" diced
        • - - Mozzarella, low-fat, shredded

        50 Servings

          Weight

          • - - Turmeric, ground
          • - - Salt, table
          • - - Cumin, ground
          • - - Cinnamon, ground
          • 5 lb 8 oz Chicken tenderloins, boneless, skinless, fresh or frozen, raw (about 2¼ oz per tenderloin)
          • - - Nonstick cooking spray
          • 12½ oz Greek yogurt, plain, non-fat
          • - - Canola oil
          • 1 lb 4 oz *Onion, fresh, peeled, ½″ chopped
          • - - *Garlic, fresh, minced OR garlic, jar, minced
          • 2 lb *Spinach, fresh, roughly chopped
          • - - Whole-wheat flatbreads, naan (about 126 gm each)
          • 3 lb 2 oz *Tomatoes, fresh, ¼" diced
          • 12½ oz Mozzarella, low-fat, shredded

          Measure

          • 1 Tbsp 1 tsp Turmeric, ground
          • 2 tsp Salt, table
          • 1 Tbsp 1 tsp Cumin, ground
          • 2 tsp Cinnamon, ground
          • 1 gal 1 qt 2 cups Chicken tenderloins, boneless, skinless, fresh or frozen, raw (about 2¼ oz per tenderloin)
          • 4 sprays Nonstick cooking spray
          • 1½ cup 1 Tbsp Greek yogurt, plain, non-fat
          • ⅓ cup Canola oil
          • 5½ cups *Onion, fresh, peeled, ½″ chopped
          • 12 cloves OR 2 Tbsp *Garlic, fresh, minced OR garlic, jar, minced
          • 2 gal *Spinach, fresh, roughly chopped
          • 16⅔ each Whole-wheat flatbreads, naan (about 126 gm each)
          • 2 qt *Tomatoes, fresh, ¼" diced
          • - - Mozzarella, low-fat, shredded

          Instructions

          • Preheat oven to 350 °F.
          • In a small bowl combine turmeric, salt, cumin, and cinnamon. Divide seasoning mixture in half.
          • Coat chicken tenders with ½ of the seasoning mixture from step 2.
          • Place chicken tenderloins on sheet pan (18" x 26" x 1") lined with parchment paper lightly coated with nonstick cooking spray.
            For 25 servings, use 1 sheet pan.
            For 50 servings, use 2 sheet pans.
          • Bake for 12–15 minutes. Chop chicken into ½″ pieces.
            Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
          • While chicken is baking, combine the remaining seasoning mixture with the yogurt. Set aside.
          • Heat oil on medium–high heat:
            For 25 servings, use 1 extra-large skillet.
            For 50 servings, use 2 extra-large skillets.
          • Sauté onions for about 5–7 minutes or until onions are tender.
          • Add garlic and spinach. Cook for 5 minutes or until spinach is wilted. Remove from the heat.
          • Slice each flatbread into 3 pieces.
          • Place flatbreads on a baking sheet lined with parchment paper and coated with nonstick cooking spray.
          • Spread ½ Tbsp of seasoned yogurt from step 6 on each flatbread piece.
          • Top each piece with: 1 oz cooked vegetables (about ¼ cup lightly packed), 1¼ oz chicken, 1 oz tomatoes (2⅔ Tbsp), and ¼ oz cheese (1 Tbsp).
          • Bake for 15–20 minutes at 350 °F.
            Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
          • Serve 1 piece.
            Critical Control Point: Hold at 140 °F or higher.

          Notes

          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
          Variations
          If chicken is frozen, defrost in the refrigerator for 1 day per 1–5 pounds. Hold raw chicken at 40 °F or lower.

          Nutrition

          Serving: 1piece of Chicken Flatbread Pizza. | Calories: 226 | Total Carbohydrate: 20g | Protein: 18g | Total Fat: 9g | Saturated Fat: 3g | Cholesterol: 38mg | Sodium: 351mg | Dietary Fiber: 3g | Total Sugars: 3g | Calcium: 69mg | Iron: 2mg