Naan + rotisserie chicken mixed with bbq sauce + sliced red peppers + fresh mozzarella + spinach + Trader Joe’s balsamic glaze = dinner. Add first three toppings to naan and then bake in the oven at 400 degrees for about 10 minutes. After removing from oven add spinach and balsamic glaze. Enjoy!
So after having to switch up some food items because of B’s allergies I re-did my chicken flatbread recipe that I posted a few months ago. It turned out great, and I thought I would share!
Ingredients (Serves 2…one flatbread per person)
Two small flatbreads (I used the Stonefire naan from Target, but I also saw a version from Costco that I believe is completely soy-free)
Two boneless skinless chicken breasts chopped
Thai sweet chili sauce
Barbecue sauce (I used Sweet Baby Ray’s original barbecue sauce because it’s soy and onion free)
1 cup of mozzarella cheese
1/2 cup julianned cucumbers
1/2 cup shredded butter lettuce
2 tbs chopped cilantro
Sriracha sauce*
Directions:
Preheat oven to 450 degrees.
In a medium non-stick skillet cook the chopped chicken with 2 tbs of the barbecue sauce until cooked through. Spread about 1-2 tbs of the chili sauce on the flatbread. Top with the chicken, mozzarella, and drizzle with more barbecue sauce if preferred. Bake for 5-7 minutes (I baked them on a pizza stone, but you could also use a cookie sheet). Top with remaining ingredients, dividing them among the two flatbreads.
*Optional: Drizzle lightly with sriracha sauce (it’s spicy!)