High-Protein Low-Carb Cheesy Chicken Flatbread
A crispy, cheesy flatbread topped with juicy chicken, creamy garlic yogurt sauce, colorful vegetables, and melted mozzarella. This lighter version uses a low-carb flatbread base to keep the carbs down while delivering plenty of protein.
25 min
Total time
35–45 g
Protein per serving
Low carb
With keto flatbread
Ingredients
For the flatbread
- 2 low-carb or keto flatbreads (check the package for net carbs)
- 200 g cooked chicken breast, shredded
- 100 g reduced-fat mozzarella cheese, shredded
- ½ cup plain nonfat Greek yogurt
- 2 tbsp tomato paste, preferably no added sugar
- ½ small bell pepper, finely diced
- ½ small red onion, thinly sliced
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp dried oregano
- ½ tsp black pepper
- Salt to taste
- 1 tbsp chopped fresh coriander, optional
Instructions
1. Preheat the oven
Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper. For a crispier base, preheat the tray as well.
2. Prepare the creamy sauce
In a small bowl, combine the Greek yogurt, tomato paste, garlic powder, paprika, oregano, black pepper, and salt. Mix until smooth.
3. Prepare the flatbreads
Place the low-carb flatbreads on the prepared baking tray. If the package instructions recommend pre-baking, bake them briefly first to help prevent a soggy base.
4. Add the chicken
Divide the sauce between both flatbreads and spread it into an even layer. Distribute the shredded cooked chicken over the sauce.
5. Add vegetables and cheese
Sprinkle the diced bell pepper and sliced red onion over the chicken. Finish with the shredded mozzarella, distributing it evenly.
6. Bake until golden
Bake for 8–12 minutes, or until the cheese has melted and the edges are crisp. Cooking time will depend on the thickness and brand of the flatbread.
For extra browning, broil for another 1–2 minutes, watching carefully.
7. Garnish and serve
Remove from the oven and allow to rest for 2 minutes. Garnish with fresh coriander, slice, and serve warm.
Estimated nutrition
Per flatbread, assuming the recipe makes 2 servings. Values vary by brand and portion size.
| Nutrient | Approximate amount |
|---|---|
| Calories | 350–430 kcal |
| Protein | 35–45 g |
| Total carbohydrates | 15–25 g |
| Fiber | 5–10 g |
| Net carbs | 8–15 g |
| Fat | 10–16 g |
Tips to keep it low-carb and high-protein
- Choose carefully: Whole-wheat flatbreads are generally higher in carbohydrates. Use keto flatbreads with a low net-carb count instead.
- Boost protein: Add another 50–100 g of cooked chicken if desired.
- Keep the sauce low-carb: Choose tomato paste without added sugar and plain, unsweetened Greek yogurt.
- Control the cheese: Reduced-fat mozzarella can lower calories while keeping the dish protein-rich.
- Adjust the vegetables: Use a smaller amount of onion if you want to reduce carbohydrates further.
