Thai Chicken Flatbread

Ingredients

• Boboli Wheat Pizza Crust

  5 servings or 285g

• Boneless, Skinless Chicken Thighs

  Markets Of Meijer

  20 oz or 560g

• Vegetable Oil

  Meijer

  1 tbsp or 15g

• Garlic

  Raw

  2 clove or 6g

• Shredded Mozzarella Cheese

  Kraft

  8 servings or 224g

• Shredded Carrots

  Dole

  6 oz or 170g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Peanut butter

  Smooth style, without salt

  4 tbsp or 64g

• Lime juice

  Raw

  1 lime yields or 44g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Sriracha Sauce

  Trader Joe's

  1 tsp or 4g

Directions

1. Preheat oven to 400 degrees Arrange the naan on a baking sheet and pre-bake for 5 minutes. Remove from the oven and set aside.
2. While the naan bakes, heat the vegetable oil in a large pan over medium-high heat. Add the chicken and sauté until lightly browned, 3 to 4 minutes. Add the garlic and continue cooking until the chicken is cooked through, 1 to 2 minutes longer. Season to taste with salt and pepper and remove from the heat. Drain the excess fat and juices and set aside.
3. Prepare the sauce by combining the peanut butter, lime juice, sugar, soy sauce and sriracha in a small bowl. Add water in 1 tablespoon increments until the mixture reaches the consistency of thick syrup and set aside.
4. Distribute about 1/2 cup of the cheese between the 4 flatbreads, then top each with a portion of chicken. Top with shredded carrot, scallions and cilantro, then drizzle with the peanut sauce. Finish by topping with the remaining cheese.
5. Bake for 5 to 6 minutes, or until the cheese is melted and bubbly. Serve immediately.

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