Thai Chicken Flatbreads
These Thai Chicken Flatbreads are a fun and colorful appetizer or main course! They get topped with a tasty peanut sauce for extra flavor.
Servings: 6 servings
Calories: 432kcal
Ingredients
For the Peanut Sauce
- 2 Tbsp rice vinegar
- 1 Tbsp soy sauce
- 1 Tbsp lime juice
- 1 Tbsp honey
- 1 tsp garlic minced
- ¼ cup peanut butter
- ½ tsp salt
- ½ tsp crushed red pepper flakes
For the Flatbreads
- 1 Tbsp vegetable oil
- ½ tsp kosher salt
- ½ tsp black pepper
- 16 oz. boneless skinless chicken cutlets
- 4 cups shredded cabbage see note
- 1½ cups shredded carrots ~5 large carrots
- 1 red bell pepper thinly sliced
- 1 cup edamame cooked and shelled
- ½ cup chopped fresh cilantro
- ½ cup chopped green onions
- ½ cup honey-roasted peanuts
- 6 naan flatbreads
- 2 cups shredded mozzarella cheese
Instructions
For the Peanut Sauce
- Using a small mixing bowl, add rice vinegar, soy sauce, lime juice, honey and garlic; whisk until well combined.
- Add the peanut butter, salt and red pepper flakes; whisk until smooth. Set sauce aside.
For the Flatbreads
- Preheat oven to 400°F.
- Using a large skillet, add vegetable oil and place over medium-high heat.
- Sprinkle salt and pepper evenly on top of chicken cutlets. Once skillet is hot, add chicken and cook 3-4 minutes per side, or until fully cooked.
- Remove chicken from skillet and let rest for 5 minutes. Slice chicken into thin strips and set aside.
- Using a large bowl, add cabbage, carrots, bell pepper, edamame, cilantro, green onions and peanuts; toss until well combined.
- Place flatbreads on 2 baking sheets. Top each with mozzarella and cooked chicken. Bake for 10-12 minutes or until cheese has melted.
- Remove from oven, top with shredded cabbage and drizzle sauce on top of each flatbread. (Note: You can also toss the cabbage with peanut sauce before placing on top of flatbreads.)
Notes
If you don’t want to cook all 6 flatbreads at once, you can store sauce and cabbage mixture in refrigerator in separate containers until needed.
I like to use a mix of red and green cabbage for these flatbreads. To make these flatbreads even easier, just grab a bag of coleslaw mix (i.e. no dressing) instead of cabbage.
Nutrition
Calories: 432kcal | Carbohydrates: 19g | Protein: 35g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 78mg | Sodium: 1017mg | Potassium: 845mg | Fiber: 6g | Sugar: 9g | Vitamin A: 6510IU | Vitamin C: 50mg | Calcium: 261mg | Iron: 2mg
