Thai Chicken Flatbread Pizza
Thai Chicken Flatbread Pizza smothered in easy tangy peanut sauce, tender chicken, carrots, sprouts, mozzarella cheese and the option of Coconut Crema drizzle - an amazing flavor bursting quick dinner the whole family will love!
Servings: 4 Serving
Ingredients
- 2 chicken breasts chopped into bite-size pieces
- 2 naan flatbreads
- 1 teaspoon olive oil
Peanut Sauce
- 1 tablespoon reduced-sodium soy sauce
- 2 tablespoons water
- 1 tablespoon lime juice
- 1 teaspoon fish sauce
- 2 tablespoons brown sugar
- ½ teaspoon sriracha, optional
- ½ teaspoon garlic powder
- ½ teaspoon dry basil
- ¼ teaspoon ground ginger
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- ½ cup peanut butter
Toppings
- 2 cups shredded mozzarella cheese
- ⅛ thinly sliced red onion
- ½ cup white bean sprouts
- ⅓ cup matchstick carrots
- chopped roasted peanuts
- chopped cilantro
Coconut Crema (optional)
- ⅓ cup coconut yogurt
- 1 ½ tablespoons mayonnaise
- ½ teaspoon honey
- ½ teaspoon lime juice
Instructions
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with foil, Set aside.
- Coconut crema: Whisk the ⅓ cup coconut yogurt, 1 ½ tablespoons mayonnaise, ½ teaspoon honey, and ½ teaspoon lime juice together in a medium bowl until smooth. Store in the refrigerator.
- Peanut sauce: Whisk the 1 tablespoon reduced-sodium soy sauce, 2 tablespoons water, 1 tablespoon lime juice, 1 teaspoon fish sauce, 2 tablespoons brown sugar, ½ teaspoon sriracha, ½ teaspoon garlic powder, ½ teaspoon dry basil, ¼ teaspoon ground ginger, ¼ teaspoon black pepper, and ¼ teaspoon salt together in a bowl, the peanut butter will be added later. Set aside.
- Heat 1 teaspoon olive oil over high heat in a large nonstick skillet. Add the 2 chicken breasts chopped into bite-size pieces and cook just until no longer pink (does not need to be cooked through).
- Add the prepared peanut sauce and simmer with the chicken for two minutes. Stir in ½ cup peanut butter until smooth and completely combined.
- Evenly divide the chicken and sauce mixture between the 2 naan flatbreads and spread almost to edges. Evenly divide the 2 cups shredded mozzarella cheese, ⅛ thinly sliced red onion, ½ cup white bean sprouts, and ⅓ cup matchstick carrots on each of the flatbreads.
- Bake for 10 minutes then broil until cheese is golden. Garnish with chopped roasted peanuts, chopped cilantro, and coconut crema.
Nutrition
Calories: 640kcal | Carbohydrates: 30g | Protein: 47g | Fat: 38g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 0.02g | Cholesterol: 121mg | Sodium: 1179mg | Potassium: 808mg | Fiber: 3g | Sugar: 13g | Vitamin A: 2225IU | Vitamin C: 6mg | Calcium: 347mg | Iron: 2mg
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