Sweet Chilli Chicken Flatbreads
These Sweet Chilli Chicken Flatbreads are a quick, high-protein meal ready in 30 minutes. Spiced chicken thighs are tossed in sweet chilli sauce, baked on flatbreads with mozzarella and veggies, then finished with a sriracha yoghurt drizzle.
Serves
3
Prep time
15 minutes
Cooking time
15 minutes
Helpful Tips
Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven or air fryer to keep the flatbreads crisp.
- Not suitable for freezing, as the bread and vegetables can become soggy.
.svg)
Substitutions
- Flatbreads: Swap for naan, pita, or tortillas.
- Protein: Use chicken breast, turkey, beef strips, or even chickpeas for a vegetarian option.
Serving Suggestions
- Slice into wedges and serve as a sharing platter.
- Top with avocado or extra yoghurt drizzle for creaminess.
- Great with a side of oven roasted potato fries or roasted veggies for a fuller meal.
Helpful Tips
Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven or air fryer to keep the flatbreads crisp.
- Not suitable for freezing, as the bread and vegetables can become soggy.
Substitutions
- Flatbreads: Swap for naan, pita, or tortillas.
- Protein: Use chicken breast, turkey, beef strips, or even chickpeas for a vegetarian option.
Serving Suggestions
- Slice into wedges and serve as a sharing platter.
- Top with avocado or extra yoghurt drizzle for creaminess.
- Great with a side of oven roasted potato fries or roasted veggies for a fuller meal.
Ingredients
For the flatbreads:
- 3 large flatbreads (or naan)
- 1 tbsp olive oil
- 500g chicken thigh, thinly sliced or diced
- 1/2 brown onion, thinly sliced
- 1 red capsicum, thinly sliced
- 2 large handfuls of baby spinach leaves
- 1 tbsp tomato paste
- ⅓ cup sweet chilli sauce
- 1½ cups grated mozzarella cheese
Chicken seasoning:
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 2 tsp ground cumin
- Salt and black pepper, to taste
- 3 garlic cloves, finely chopped
Creamy sriracha sauce:
- 2 tbsp Greek yoghurt
- 1 small garlic clove, finely grated
- 1 tbsp sriracha, to taste
- Juice of ½ lemon
- Pinch of salt
To serve:
- Finely chopped parsley.
Directions
- Preheat the oven to 200°C (fan-forced) and line a large baking tray with baking paper.
- In a bowl, combine the chicken thighs with paprika, cumin, garlic powder, salt, pepper, and olive oil. Toss until well coated.
- Heat 1 tbsp olive oil in a large pan over medium-high heat. Add the seasoned chicken and cook for 4–5 minutes, or until golden and cooked through. Transfer to a plate and set aside.
- Add a little more olive oil to the pan if needed. Then add the onion, garlic, and red capsicum. Sauté for 4–5 minutes, until the vegetables are softened and slightly caramelised.
- Return the chicken to the pan. Add the baby spinach and sweet chilli sauce, then toss everything together. Cook for 1–2 minutes, until the spinach has wilted and the mixture is glossy. Remove from the heat.
- To make the creamy sriracha sauce, combine the Greek yoghurt, grated garlic, sriracha, lemon juice, and a pinch of salt in a small bowl. Mix well, then taste and adjust if needed.
- Place the flatbreads on the prepared tray. Spoon the chicken and vegetable mixture evenly over each flatbread, then top with mozzarella.
- Bake for 10–12 minutes, or until the cheese is melted, golden, and the edges of the flatbreads are crisp.
- Finish with a drizzle of the creamy sriracha sauce and a sprinkle of chopped parsley. Serve warm.
Ingredients
For the flatbreads:
- 3 large flatbreads (or naan)
- 1 tbsp olive oil
- 500g chicken thigh, thinly sliced or diced
- 1/2 brown onion, thinly sliced
- 1 red capsicum, thinly sliced
- 2 large handfuls of baby spinach leaves
- 1 tbsp tomato paste
- ⅓ cup sweet chilli sauce
- 1½ cups grated mozzarella cheese
Chicken seasoning:
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 2 tsp ground cumin
- Salt and black pepper, to taste
- 3 garlic cloves, finely chopped
Creamy sriracha sauce:
- 2 tbsp Greek yoghurt
- 1 small garlic clove, finely grated
- 1 tbsp sriracha, to taste
- Juice of ½ lemon
- Pinch of salt
To serve:
- Finely chopped parsley.
Directions
- Preheat the oven to 200°C (fan-forced) and line a large baking tray with baking paper.
- In a bowl, combine the chicken thighs with paprika, cumin, garlic powder, salt, pepper, and olive oil. Toss until well coated.
- Heat 1 tbsp olive oil in a large pan over medium-high heat. Add the seasoned chicken and cook for 4–5 minutes, or until golden and cooked through. Transfer to a plate and set aside.
- Add a little more olive oil to the pan if needed. Then add the onion, garlic, and red capsicum. Sauté for 4–5 minutes, until the vegetables are softened and slightly caramelised.
- Return the chicken to the pan. Add the baby spinach and sweet chilli sauce, then toss everything together. Cook for 1–2 minutes, until the spinach has wilted and the mixture is glossy. Remove from the heat.
- To make the creamy sriracha sauce, combine the Greek yoghurt, grated garlic, sriracha, lemon juice, and a pinch of salt in a small bowl. Mix well, then taste and adjust if needed.
- Place the flatbreads on the prepared tray. Spoon the chicken and vegetable mixture evenly over each flatbread, then top with mozzarella.
- Bake for 10–12 minutes, or until the cheese is melted, golden, and the edges of the flatbreads are crisp.
- Finish with a drizzle of the creamy sriracha sauce and a sprinkle of chopped parsley. Serve warm.
Watch How to Make It
See More 30 Minutes or Less Recipes
.webp)
Join for Exclusive Resources
Meal plans
Premium recipes
Weekly email from me
Oops! Something went wrong while submitting the form.
30 minutes or less
Chicken
High-protein meals
Weeknight dinners