INGREDIENTS
1/2 lb
boneless, skinless chicken breasts
salt,
pepper,
4
multigrain flatbreads
1 tbsp
+ 1 teaspoon extra virgin olive oil
1 tsp
Italian seasoning
2 cups
fresh baby spinach
1/2 cup
thinly sliced red onions
1 14 ounce can
artichoke hearts in water, drained and chopped
1 cup
grape tomatoes, sliced lengthwise
1/2 cup
reduced-fat shredded mozzarella cheese
1/2 cup
shredded Parmesan cheese
4
basil leaves