What a gorgeous weekend it has been here in Kansas City! We've been experiencing a bit of fall like weather around here and I am not complaining. It's not going to stick around for long, but we are going to enjoy one more day with the windows open. Just beautiful!
Today I plan to share the final recipe from last week's Slim Down Menu II. I also plan to share this coming week's menu. The over all goal for the last two weeks' menus was to cut back on the simple carbs and sugars. This week I hope to slowly ease back into adding the healthy carbs. This is sometimes difficult to achieve on a gluten-free diet. I plan to do this by using the best gluten-free whole grains brown rice and flax. These can be found in some great gluten-free products such as Udi's Omega Flax and Fiber Bread and Sandwich Petals flatbreads. I often use Sandwich Petals in place of traditional whole wheat tortillas and wraps. The recipe below highlights their versatility in this lovely flatbread pizza I made last night.
This is my take on the awesome Thai Won On pizza at Barley's Brewhaus. I first had this pizza the night we moved into our home. Being we had nothing to cook, we ordered a bunch of Barley's pizzas to feed our helpful movers that night. Thanks to Sandwich Petals, I can now enjoy this pizza again. This recipe is a fresh twist that makes for a great appetizer or light meal.
Chicken and Ginger Flatbreads
inspired by Barley's Brewhaus Thai Won On pizza
4-6 gluten-free flatbreads (such as Sandwich Petals)
1 lb. boneless, skinless chicken breast
1/4 cup gluten-free soy sauce
1 tablespoon PB2 or peanut butter
1 tablespoon rice wine vinegar
1 tablespoon grated ginger root or 1 teaspoon ground ginger
1 teaspoon sesame oil
1 teaspoon stevia
1 clove minced garlic
Zest of one lime
Juice of one lime
1 bag shredded cabbage (coleslaw mix)
1 red bell pepper, cut into thin strips
1 bunch green onions, thinly sliced
1/2 cup cilantro
Sriracha sauce for garnish (optional)
Chopped dry roasted peanuts for garnish (optional)
In a small mixing bowl, whisk together the soy sauce, PB2 or peanut butter, rice wine vinegar, ginger, sesame oil, stevia, garlic, lime zest, and lime juice. Set aside. Place the chicken breasts in a large resealable plastic bag. Pour 1/4 cup of the marinade over the chicken. Seal the bag and shake to coat the chicken. Marinate for 15 minutes or overnight for more flavor.
When you are ready to grill the chicken, preheat your grill to medium-high heat. When the grill is heated, place the chicken on the grill. Discard the marinade. Grill the chicken for 5-6 minutes. Turn and grill for 5-6 minutes more or until a meat thermometer inserted into the thickest part of one of the breasts reads 165 degrees. Remove from the grill and let rest. When the chicken is still warm, but cool enough to handle, thinly slice the chicken.
Place the flatbreads on a large cookie sheet. Broil on high for 3 minutes or until the tops begin to turn lightly brown. Remove from the oven. Turn each flatbread to the other side. Place back under the broiler and broil for a couple of minutes more or until they begin to turn lightly brown on the other side. Remove from the broiler. Set aside.
In a large bowl, toss the cabbage mix, red pepper, green onions, and cilantro together. Drizzle the remaining part of the dressing over the veggies. Toss to coat. Divide the mixture over the flatbreads and top with the chicken, sriracha, and peanuts. Then, slice the flatbreads and serve.