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Mesquite Chicken Flatbread (Low Sodium)

Mesquite Chicken Flatbread makes pizza night DASH-friendly.
DASH Mesquite Chicken Flatbread recipe and photo by

The first thing I fretted about losing most when I started my DASH journey was pizza night. I've worked for some of American's finest pizza companies in my restaurant marketing career and even competed in hand-tossing pizza dough contests. But, the truth is, between the dough, toppings and cheese, the sodium levels on restaurant and most boxed pizza options take pizza night off the DASH household table. Until now...

My Mesquite Chicken Flatbread recipe makes pizza night fun, tasty and healthy for all!

Start by finding your favorite mini naan / flatbread. I found Stonefire Grill Original Mini Naan (4 pack) -- no, this isn't a paid endorsement - just my personal favorite, but there are others out there with reasonable sodium counts - this one is 380mg for a full mini flatbread.


3/4 lb organic chicken breast / strips (usually marked for making stir-fry)

4 Mini Stonefire Original (or Garlic) Mini Naan or flatbread of your choosing

1/2 cup Shredded Monterey Jack cheese

1 white onion (diced)

1 red bell pepper (diced)

1 Roma tomato (thinly sliced)

1 jalapeno (diced)

3 cloves of garlic (minced)

2 Tablespoons of Reduced Fat sour cream

1 Tablespoon of dark brown sugar

2 Tablespoons of water

Seasoning for chicken:

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon paprika

1/2 teaspoon oregano

1/4 teaspoon cayenne pepper

1/4 teaspoon ground black pepper

small dash of salt

Chili Pepper Crema garnish (as pictured):

2 Tablespoons of Reduced Fat sour cream

1/2 Tablespoon of water

2 teaspoons of Trader Joe's Chili Pepper Sauce

zipper top baggie to mix and use to squeeze over the cooked flatbread

Preparing this Recipe:

Place pizza stone or baking sheet in the oven and preheat to 400 degrees. While preheating, chop onion, pepper, jalapeno and tomato. In medium bowl combine chili power, cumin, paprika, oregano, cayenne pepper, black pepper and salt and toss chicken to coat. In a large skillet on medium high, add 1 Tablespoon of water and add seasoned chicken, stirring and cooking chicken completely. Remove chicken and in the skillet with remaining sauce add garlic, onion, red pepper and jalapeno stirring for 2-3 minutes until onions are slightly translucent. Chop the chicken into bite-sized chunks and return to skillet with the vegetables. Add 2 Tablespoons of sour cream, stir in 1 Tablespoon of brown sugar and 1 Tablespoon of water and combine, cooking 2-3 minutes until a creamy bubbly sauce coats the chicken and vegetables. Remove from heat. Build 4 individual flatbreads - placing 1/4 of the chicken and vegetables and remaining sauce on the flatbread. Spread evenly, then place tomato slices and 1/8 cup of shredded cheese over the top of each. Transfer the flatbreads to the pre-heated baking sheet and bake for 8-10 minutes until the crust is golden and the cheese is melted. While the flatbreads are baking, prepare the Chili Pepper Crema - combining 2 Tablespoons of sour cream, 2 teaspoons of Trader Joe's Chili Pepper sauce and 1/2 Tablespoon of water in a baggie or squeeze bottle, to squeeze over the top of each flatbread when plating!


Nutritional Facts (as pictured with Chili Pepper Crema):

Recipe makes 4 individual flatbreads (Each Serving): Cal: 376, Total Fat: 12g, Sat Fat: 5g, Sodium: 535mg, Carbs: 37g, Sugars: 6g, Fiber: 5g, Cholesterol: 83mg, Protein: 28g, Potassium: 260mg


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