Y’all know that every Friday is pizza night in my house. No lie. Usually, I whip up something in the realm of pepperoni pizza (or my mini deep dish pizzas), but recently, I was craving something different. It had to have all of my favorite flavors, it had to be WW friendly, and it had to be delicious. Behold: Sweet Chili Chicken Flatbread was born.
Making Sweet Chili Chicken Flatbread
This flatbread isn’t difficult to make, especially if you work in parallel. I like to make my crust first, and while the crust bakes, I cook my chicken and veggies. This way, when the crust is done, I can top, add cheese, and just pop back in the oven for a few minutes to get everything all melty.
First things first, you need to make your base. The base is a riff on two-ingredient dough, which is comprised of nonfat greek yogurt and self rising flour. In this case, we’re also going to add an egg and a bunch of fresh green onion. It gives the base a great pizza-crust-like chew and flavor.
Next, toppings. Truly, you can mix this up however you like and use your favorite veggies, toppings, etc. For my flatbread, I used:
- Chicken tossed in sweet chili sauce
- Shelled edamame
- A mix of green and red cabbage
- Shredded carrot
- Green onion
- Fat free shredded mozzarella cheese
- Additional sweet chili sauce and ranch drizzle
The end result? Sweet, spicy, salty, creamy, crunchy and all around wonderful. Trust me. It’s a worthwhile departure from your regular pizza night.
Mixing it up
This recipe uses a bunch of ingredients that work super well together, but that’s not to say there aren’t delicious variations to be made here.
- Vegetarian? Swap the chicken for some crispy tofu as your protein, or skip it entirely and just use the veggies and cheese
- Looking to heat things up? Mix the sweet chili sauce with 1 tsp of sriracha for a spicy kick (or use more, if you dare…)
- Like things really cheesy? You can swap the mozzarella for globs of crumbled goat cheese for an ooey gooey final product
Sweet Chili Chicken Flatbread
- Mixing Bowl
- Large Skillet
- Rolling Pin
- 9×13 Baking Sheet
- 2 cups Flour
- 1 cup Greek yogurt nonfat
- 1.5 tsp Baking powder
- 1 tsp Salt
- 2 Eggs
- 2 tbsp Scallions chopped
- 1.5 cups Diced chicken breast about 1.25 pounds
- 1/2 tsp Corn starch
- 4 tbsp Thai sweet chili sauce
- 12 oz Mixed coleslaw w carrots or chopped red and green cabbage plus shredded carrots
- 1/2 cup Edamame shelled
- 3/4 cup Shredded fat free mozzarella cheese
- 2 tbsp Ranch dressing Fat free
- Preheat oven to 375.
- Combine flour, baking powder, and salt in a bowl. Stir together. Add greek yogurt, scallions, and egg, and either by hand or using a stand mixer with a dough hook attachment, mix until your dough is uniform. Flour the outside of the dough, as well as your surface and rolling pin, as the dough will be sticky.
- Line 9×13 baking sheet with parchment paper, silicone baking mats, or spray VERY well with cooking spray. Using a rolling pin, roll your dough out until it mostly fills the size of the baking sheet. Carefully transfer dough to baking sheet, and continue to roll/spread it until it roughly fills out the sheet. It’s ok if it’s not perfect!
- Spray with cooking spray and bake for 20 minutes, until just lightly turning golden.
- Chop your chicken into small pieces (roughly 1/2 inch cubes), and toss in salt, pepper, corn starch. Spray skillet with cooking spray and cook chicken over medium heat until fully cooked through. Remove chicken from heat, and toss with 2 tbsp sweet chili sauce. Set aside.
- In the same pan you cooked your chicken in, spray with cooking spray, add coleslaw mix (or cut up cabbage and carrot) and cook over low heat until the cabbage and carrot just begins to soften. Mix in 1 tbsp sweet chili sauce and remove from heat, set aside.
- Prepare edamame according to package instructions (I usually buy it frozen and just microwave it). Remove edamame from pods, accumulating 1/2 cup.
- Remove crust from the oven, and top with 1/4 cup of cheese, spreading evenly to create a base layer.
- Top with edamame, cooked vegetables and chicken, ensuring you cover your flatbread evenly (I leave about 1/2 inch all the way around for a crust).
- Top flatbread with 1/2 cup of shredded cheese. Bake at 375 for 5-7 minutes, until cheese is fully melted.
- Top with chopped scallions, and drizzle with additional 1 tbsp sweet chili sauce and 2 tbsp fat free ranch. Cut into 8 large slices and enjoy!