If you’re after a quick, high protein meal idea, these Sweet Chilli Chicken Flatbreads are a must-try. Chicken thighs are seasoned with spices, tossed with sweet chilli sauce, and layered over flatbreads with mozzarella and sautéed veggies. Finished with a sriracha yoghurt drizzle, they’re a great balance of sweet, spicy, and savoury. Ready in just 30 minutes, they’re perfect for a weeknight dinner or post-workout lunch. Just layer, bake, and enjoy.
Sweet Chilli Chicken Flatbreads
3
servings15
minutes15
minutesIngredients
- For the flatbreads:
3 large flatbreads (or naan)
1 tbsp olive oil
500g chicken thigh, thinly sliced or diced
1/2 brown onion, thinly sliced
1 red capsicum, thinly sliced
2 large handfuls of baby spinach leaves
1 tbsp tomato paste
⅓ cup sweet chilli sauce
1½ cups grated mozzarella cheese
- Chicken seasoning:
1 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
2 tsp ground cumin
Salt and black pepper, to taste
3 garlic cloves, finely chopped
- Creamy sriracha sauce:
2 tbsp Greek yoghurt
1 small garlic clove, finely grated
1 tbsp sriracha, to taste
Juice of ½ lemon
Pinch of salt
- To serve:
Finely chopped parsley.
Directions
- Preheat the oven to 200°C (fan-forced) and line a large baking tray with baking paper.
- In a bowl, combine the chicken thighs with paprika, cumin, garlic powder, salt, pepper, and olive oil. Toss until well coated.
- Heat 1 tbsp olive oil in a large pan over medium-high heat. Add the seasoned chicken and cook for 4–5 minutes, or until golden and cooked through. Transfer to a plate and set aside.
- Add a little more olive oil to the pan if needed. Then add the onion, garlic, and red capsicum. Sauté for 4–5 minutes, until the vegetables are softened and slightly caramelised.
- Return the chicken to the pan. Add the baby spinach and sweet chilli sauce, then toss everything together. Cook for 1–2 minutes, until the spinach has wilted and the mixture is glossy. Remove from the heat.
- To make the creamy sriracha sauce, combine the Greek yoghurt, grated garlic, sriracha, lemon juice, and a pinch of salt in a small bowl. Mix well, then taste and adjust if needed.
- Place the flatbreads on the prepared tray. Spoon the chicken and vegetable mixture evenly over each flatbread, then top with mozzarella.
- Bake for 10–12 minutes, or until the cheese is melted, golden, and the edges of the flatbreads are crisp.
- Finish with a drizzle of the creamy sriracha sauce and a sprinkle of chopped parsley. Serve warm.
