This Chicken Flatbread comes alive with a quick and easy but tasty chicken. Topped with red onion and jalapeño for a balance of bright and spicy flavor. You'll definitely be going back for seconds.
Servings: 4
Prep Time: 15 mins
Cook Time: 25 mins
Ingredients:
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1 Chicken Breast, cut into 1/2-1" cubes
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2 Tbsp Tomato Paste
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1/2 cup Heavy Cream
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1 Tbsp Ginger Balsamic Vinegar, plus more to finish
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Flatbreads
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4 oz Mozzarella, sliced
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1/2 Red Onion, thinly sliced
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1 Jalapeño, thinly sliced
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2 Tbsp Cilantro, chopped
Directions:
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Preheat the grill to 400F.
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Pour 3 tsp Vera Cruz Infused Olive Oil into a skillet over medium-high heat. Add chicken and season with Mango Masala Rub; let brown for 3-4 minutes. Add tomato paste, heavy cream, balsamic vinegar, and sea salt. Simmer for 10 minutes to allow the chicken to finish cooking.
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Rub 2 tsp Vera Cruz Infused Olive Oil over both sides of the flatbread. Place on the grill and cook for 2-3 minutes.
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Flip the flatbread over and spread 2 Tbsp of spicy sauce onto the flatbread—layer with mozzarella cheese, chicken, red onion, and jalapeño.
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Grilled for 4-5 minutes or until the cheese has melted and the flatbread is golden around the edge.
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Top with fresh cilantro and drizzle of Ginger Balsamic before serving.
