Description
Crisp naan flatbreads topped with juicy sweet chilli-glazed chicken, red bell pepper, red onion, melted mozzarella, sharp cheddar, and fresh scallions.
Ingredients
1 pound boneless, skinless chicken breast, cut into small pieces
1 tablespoon cooking oil
½ teaspoon garlic powder
½ teaspoon smoked paprika
¼ teaspoon salt
¼ teaspoon black pepper
½ red bell pepper, thinly sliced
¼ medium red onion, thinly sliced
½ cup sweet chilli sauce, divided
4 medium naan or Greek-style flatbreads
1½ cups shredded low-moisture mozzarella
½ cup shredded sharp cheddar
2 scallions, thinly sliced
Optional: lime wedges or red pepper flakes
Instructions
1. Preheat the oven to 425°F and arrange the flatbreads on a large sheet pan. Use two pans if the flatbreads overlap.
2. Pat the diced chicken dry, then toss it with the cooking oil, garlic powder, smoked paprika, salt, and black pepper.
3. Heat a large skillet over medium-high heat. Cook the chicken in one layer for 5 to 7 minutes, turning occasionally, until lightly browned.
4. Check the largest chicken piece with a food thermometer and confirm that it has reached an internal temperature of 165°F.
5. Add the sliced red bell pepper and red onion to the skillet. Cook for 2 minutes.
6. Stir in ¼ cup of the sweet chilli sauce and toss until the chicken and vegetables are evenly coated. Remove the skillet from the heat.
7. Spread the remaining ¼ cup sweet chilli sauce in a thin layer over the four flatbreads.
8. Divide the chicken and vegetable mixture evenly among the flatbreads.
9. Top each flatbread evenly with the shredded mozzarella and sharp cheddar.
10. Bake for 8 to 10 minutes, until the cheese is fully melted with lightly golden spots and the flatbread edges are crisp.
11. Remove from the oven and rest for 2 minutes. Garnish with sliced scallions and optional lime wedges or red pepper flakes before slicing.
Notes
Avoid using too much sweet chilli sauce because excess sauce can soften the center of the flatbreads.
Do not overcrowd the skillet. Cook the chicken in one layer so it browns instead of steaming.
Boneless chicken thighs may replace chicken breast, but they may need slightly longer to cook.
Monterey Jack may replace the mozzarella.
For less heat, mix part of the sweet chilli sauce with tomato sauce.
For more heat, add red pepper flakes after baking.
Use whole-wheat flatbreads for additional fiber.
Refrigerate leftovers in a shallow airtight container within 2 hours and use within 3 to 4 days.
Reheat refrigerated flatbreads at 375°F for 7 to 10 minutes, until the center reaches 165°F.
Freeze cooled portions between sheets of parchment for up to 2 months. Reheat from frozen at 375°F for 12 to 16 minutes.
Nutrition
- Serving Size: 1 topped flatbread
- Calories: 660 kcal
- Sugar: 18g
- Sodium: 1350mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 4g
- Protein: 52g
- Cholesterol: 135mg