Grilled Peanut Chicken Flatbread

LOVE this Grilled Peanut Chicken Flatbread! It’s the perfect flavor packed gluten free meal that will put a smile on everyone’s face.

I’ve been dying to make a good flatbread recipe. I’ve made pizza crusts before, but I want something that’s hearty and chewy and gives you that pull apart bread-y feel. You know what I’m talking about?

Grilled Peanut Chicken Flatbread

I remember going to California Pizza Kitchen when I was in college and being very heavily into a peanut chicken situation. I had never had those flavors on a pizza before and I was digging it HARD. 

I can’t remember the last time I went to a CPK (what, people call it that, no?) but that delicious chicken they decided to put on top of my pizza has never left my heart. Sooo, I decided to make my own version. 

Let me first discuss this flatbread. This flatbread is foldable, bendable, tearable, rollable. I mean… I couldn’t think of a better vehicle to carry all those toppings to my mouth. I can’t wait to experiment with different flatbread toppings because that bottom layer is WINNER. 

Grilled Peanut Chicken Flatbread

So here’s how you make some delicious Grilled Peanut Chicken Flatbread!

In your bowl, whisk together the yogurt, tapioca flour, almond flour, baking soda, garlic powder, onion powder, and sea salt. Once it’s combined, add the apple cider vinegar and whisk again. Use a rubber spatula to fold everything together. 

Spread it out on a lined baking sheet and spray it with avocado oil (or favorite cooking oil) and sprinkle with sea salt. Bake for 10 minutes.

While the flatbread is baking, grill your chicken. Heat the grill on high for 5 minutes, then turn the heat down to medium-low. 

Grilled Peanut Chicken Flatbread

Place the chicken thighs in a bowl with avocado oil, salt, and pepper and mix to make sure it’s fully coated. 

Place the chicken on the grill for about 7 minutes, flipping after 4. In a medium bowl, whisk together the peanut butter, soy sauce (or tamari), sesame oil, and hot sauce. When the chicken is done grilling, cut it into cubes and add it to the bowl. Mix it together until completely coated with the peanut sauce. 

When the flatbread is done baking, turn the broiler on high. Top the flatbread with the peanut chicken, sliced peppers and onions, and Monterey jack cheese. Broil until the cheese is melted. Top the flatbread with chopped peanuts and fresh basil or cilantro. 

Grilled Peanut Chicken Flatbread

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Grilled Peanut Chicken Flatbread

  • Author: Lindsay// The Toasted Pine Nut
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 4 1x

Description

LOVE this Grilled Peanut Chicken Flatbread! It’s the perfect flavor packed gluten free meal that will put a smile on everyone’s face.


Scale

Ingredients

  • 1/2 cup whole milk yogurt
  • 1 cup tapioca flour
  • 1/2 cup blanched almond flour
  • 1 teaspoon baking soda
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon sea salt
  • 1 tablespoon apple cider vinegar
  • avocado oil
  • 1 lb. boneless skinless chicken thighs
  • 1/2 red pepper, sliced
  • 1/2 sweet onion, coarsely chopped
  • 2 tablespoons natural peanut butter
  • 2 tablespoons soy sauce (or tamari)
  • 2 teaspoons sesame oil
  • 1 teaspoon hot sauce
  • 1 cup shredded Monterey jack cheese
  • 1/4 cup roasted salted peanuts, chopped
  • handful fresh basil or cilantro

Instructions

  1. Preheat oven 350F.
  2. In your bowl, whisk together the yogurt, tapioca flour, almond flour, baking soda, garlic powder, onion powder, and sea salt.
  3. Once it’s combined, add the apple cider vinegar and whisk again.
  4. Use a rubber spatula to fold everything together.
  5. Spread it out on a lined baking sheet and spray it with avocado oil (or favorite cooking oil) and sprinkle with sea salt.
  6. Bake for 10 minutes.
  7. While the flatbread is baking, grill your chicken.
  8. Heat the grill on high for 5 minutes, then turn the heat down to medium-low.
  9. Place the chicken thighs in a bowl with avocado oil, salt, and pepper and mix to make sure it’s fully coated.
  10. Place the chicken on the grill for about 7 minutes, flipping after 4.
  11. In a medium bowl, whisk together the peanut butter, soy sauce (or tamari), sesame oil, and hot sauce.
  12. When the chicken is done grilling, cut it into cubes and add it to the bowl.
  13. Mix it together until completely coated with the peanut sauce.
  14. When the flatbread is done baking, turn the broiler on high.
  15. Top the flatbread with the peanut chicken, sliced peppers and onions, and Monterey jack cheese.
  16. Broil until the cheese is melted.
  17. Top the flatbread with chopped peanuts and fresh basil or cilantro.

Enjoy!! xo

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