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Artichoke & Veggie Flatbread

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Artichoke & Veggie Flatbread

5 from 9 votes
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Course: Main Course
Cuisine: American
Keyword: Artichoke & Veggie Flatbread
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 679kcal

Ingredients

  • 1 cup vinegar, balsamic
  • 1/2 cup honey
  • 4 large naan
  • 1 tablespoon coconut oil
  • 4 cup spinach
  • 2 cup cherry tomatoes
  • 15 ounce artichoke hearts, jarred
  • 3 ounce mozzarella cheese

Serve With

  • 4 cup watermelon

Instructions

  • Preheat the oven to 350°F. Line 2 baking sheets with foil.
  • Using a medium-sized saucepan, bring the vinegar and honey to a boil. Reduce heat to medium-low and simmer until it begins to thicken and coat the spoon. This may take up to 20 minutes.
  • Meanwhile, place flatbread onto baking sheets. Melt your coconut oil, being careful not too get it too hot. Drizzle it over the flatbread and bake for 5 minutes. Chop spinach, tomatoes, and artichokes. Grate the cheese.
  • When the timer goes off, add the veggies and cheese to the flatbread, then toss back into the oven and bake for another 7-8 minutes.
  • Drizzle with the balsamic reduction, and serve with watermelon on the side. (Serving size: 1 naan bread, 1 cup watermelon)
Tried this recipe?Mention @SuperHealthyKids or tag #SuperHealthyKids!

Nutrition

Calories: 679kcal | Carbohydrates: 120g | Protein: 21g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 15mg | Sodium: 905mg | Fiber: 12g | Sugar: 61g

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

Learn More about Natalie

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