A quick and yummy dinner option (or lunch!). Sometimes I’ll cook these up when I don’t want to spend forever making dinner but still want something tasty, filling and on the healthy side.

Ingredients:

• Garlic Naan
• Bell Pepper (red/orange/green or all!)
• Zucchini
• Onion
• Mushrooms
• Cherry Tomatoes
• Marinara Sauce
• Balsamic Vinaigrette
• Olive Oil
• BBQ Chicken (optional)
• Arugula
• Olives (optional)
• Shredded Cheese (or Almond Cheese to avoid dairy)

Instructions:

• Toast garlic naan in oven at 425 for about 5 minutes.
• Chop up veggies and fry in pan. I use red bell pepper, orange bell pepper, onion, mushrooms, cherry tomatoes & zucchini. Cook in pan and add spices of your choice.
• Take naan out from oven. Spread your favorite marinara sauce on naan and add cooked veggies on top. For the chicken flatbread, I’ll add bbq chicken pieces as well (You can buy pulled bbq chicken from places like Trader Joe’s).
• Add drops of balsamic vinaigrette all over and sprinkle some shredded cheese of your choice. Often I will use Almond Cheese from Trader Joe’s if I’m avoiding dairy.
• Throw flatbread back in the oven for 4-5 minutes, just until the cheese is melted and the naan has toasted a bit more.
• Take and wash some arugula. Put into a bowl and mix it with some olive oil.
• Top the flatbread with the arugula (I topped the chicken flatbread with olives for Tyee). Add salt and pepper to taste and you’re done! 🙂

Bon Appetit!