Chicken Tikka Masala Flatbread

Total Time: 1 hour 30 minutes
Servings: 4
Recipe by: Holly Darnell, Get Saucy™ Board of Dietitians 

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Ingredients

Chicken Marinade

• 1 pound boneless, skinless chicken breast, cut into cubes
• ½ cup coconut yogurt
• 1 Tablespoon ground ginger
• 1 lemon, juiced
• ½ teaspoon turmeric
• ⅛ teaspoon ground cinnamon
• 1 teaspoon sea salt
  

Flatbread

• 1 cup coconut milk (free of guar gum)
• 1 cup arrowroot flour
• 1 teaspoon sea salt
  
• 1 Tablespoon extra virgin olive oil
  

Tikka Masala Flatbread

• 1 jar Get Saucy™ Tikka Masala
• Dairy-free Mozzarella *(avoid if going through AIP elimination)
• Cooked chicken (about 3 oz per flatbread)
• 3 Tablespoons cilantro, chopped
• Arugula (optional) 
  

Instructions 

1. In a bowl, combine coconut yogurt, ginger, lemon juice, turmeric, cinnamon, and sea salt. Add the cubed chicken and toss to coat. Cover and marinate in the refrigerator for 30 minutes or overnight.
2. Make the flatbread. In a bowl, whisk together coconut milk, arrowroot flour, and sea salt until smooth.
3. Heat a cast iron skillet on medium heat. Add in olive oil, pour in ½ cup of batter per flatbread. Cook for 5 minutes on each side until set and no longer gummy in the center. Transfer to a plate and let cool.
4. Preheat the oven to 400°F. Spread the marinated chicken evenly on a lined baking sheet. Bake for 20 minutes, or until fully cooked through and no longer pink.
5. Reduce the oven to 375. Spread ¼ cup of Get Saucy™ Tikka Masala over each flatbread, top with dairy-free mozzarella and cooked chicken. Bake for 5-8 minutes or until warmed through and the cheese is melted.
6. Top with fresh cilantro and arugula and serve.