Description
Indulge in the savory goodness of Sweet Chili Chicken Flatbread Melts! Learn how to create this delicious and easy recipe that will satisfy all taste buds. Perfect for a quick and tasty meal.
Ingredients
- 2 cup (480 ml) s Flour
- 1 cup (240 ml) Greek yogurt nonfat
- 5 tsp (8 ml) Baking powder
- 1 tsp (5 ml) Salt
- 2 Eggs
- 2 tbsp (30 ml) Scallions chopped
- 5 cup (360 ml) s Diced chicken breast about 1.25 pounds (567 g)
- Pepper
- 1/2 tsp (3 ml) Corn starch
- 4 tbsp (60 ml) Thai sweet chili sauce
- 12 oz (340 g) Mixed coleslaw w carrots or chopped red and green cabbage plus shredded carrots
- 1/2 cup (120 ml) Edamame shelled
- 3/4 cup (180 ml) Shredded fat free mozzarella cheese
- 2 tbsp (30 ml) Ranch dressing Fat free
Instructions
- Heat your oven to 375°F.
- In a bowl, mix together the flour, baking powder, and salt. Stir well. Add the Greek yogurt, scallions, and eggs, then blend until the dough is smooth, either by hand or with a stand mixer and dough hook. Dust the dough, your work area, and the rolling pin with flour as the dough tends to be sticky.
- Line a 9×13 baking tray with either parchment paper, silicone mats, or coat thoroughly with cooking spray. Roll out the dough with a rolling pin to fit mostly within the tray, then carefully move it to the tray and spread it to fill the space. Don’t worry if it isn’t perfect!
- Lightly coat the dough with cooking spray and bake for 20 minutes, or until it begins to turn golden.
- Cut the chicken into small pieces, about 1/2 inch in size. Season with salt, pepper, and corn starch. Use cooking spray on a skillet and cook the chicken on medium heat until fully done. Remove from the skillet and mix in 2 tablespoons of sweet chili sauce, then set aside.
- With the same skillet, add cooking spray and cook the coleslaw mix or chopped cabbage and carrot on low heat until they start to soften. Stir in 1 tablespoon of sweet chili sauce, then take off the heat and set aside.
- Prepare the edamame according to the package instructions, usually by microwaving if frozen. Shell the edamame until you have 1/2 cup.
- Take the crust out of the oven and sprinkle 1/4 cup of cheese evenly over it to form a base layer.
- Distribute the edamame, sautéed vegetables, and chicken on the flatbread, making sure to cover it evenly while leaving a 1/2 inch border for the crust.
- Sprinkle 1/2 cup of shredded cheese on top of the flatbread. Bake at 375°F for another 5-7 minutes, or until the cheese is melted.
- Garnish with chopped scallions and drizzle with the remaining 1 tablespoon of sweet chili sauce and 2 tablespoons of fat-free ranch dressing. Cut into 8 large pieces and enjoy!
Notes
- – Substitute almond flour or gluten-free flour blend for regular flour for a gluten-free option.
- – Marinate chicken in sweet chili sauce for 30 minutes before cooking for added flavor.
- – Try cheddar or pepper jack cheese for a unique twist, or add red pepper flakes for extra spice before baking.
