Categories: Asian
Ingredients
- 1/2 cup “lite” coconut milk
- 1/4 cup smooth natural peanut butter
- 2 tablespoons lime juice
- 2 tablespoons chile-garlic sauce, divided
- 1 tablespoon reduced-sodium soy sauce
- 1 pound prepared pizza dough, preferably whole-wheat
- 1 tablespoon canola oil, divided
- 2 6-ounce boneless, skinless chicken breasts
- 1 large red bell pepper, quartered
- 1 large onion, sliced into 1/2-inch-thick rounds
- 2 tablespoons chopped fresh cilantro
Directions
- Preheat grill to medium-high.
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Whisk coconut milk, peanut butter, lime juice, 1 tablespoon chile-garlic sauce and soy sauce in a bowl until well combined.
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Working on a lightly floured surface, divide dough into 5 equal pieces. Roll each piece into a 6-inch disk with a rolling pin or press into a disk with your hands. Using 1½ teaspoons oil, brush one side of each disk.
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Oil the grill rack (see Tip); place the dough, oiled-side down, on the grill and cook until light brown and puffed, 1 to 2 minutes. Brush the dough with the remaining 1½ teaspoons oil, flip and grill until cooked through, but still a little soft, 1 to 2 minutes more. Wrap in foil to keep warm.
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Brush chicken with the remaining 1 tablespoon chile-garlic sauce. Place the chicken, bell pepper and onion on the grill. Grill the chicken, turning once, until an instant-read thermometer inserted into the thickest part registers 165°F, 10 to 14 minutes. Grill the pepper and onion, turning once, until lightly charred and cooked through, 8 to 10 minutes.
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Slice the pepper and onion. Toss with ½ cup of the reserved dressing in a medium bowl. When the chicken is cool enough to handle, slice or shred into bite-size pieces. Top flatbreads with equal portions of the vegetables and chicken; drizzle with the remaining dressing and sprinkle with cilantro. Fold to eat.