Ingredients
For the Chicken:
– 1½ lbs boneless chicken breast or thighs, cubed
– 2 tbsp olive oil
– 3 tbsp honey
– Juice of 2 limes
– 2 cloves garlic, minced
– 1 tsp chili powder
– ½ tsp cumin
– Salt & pepper to taste
For the Flatbreads:
– 2–3 flatbreads or naan
– 1½ cups shredded mozzarella or Monterey Jack cheese
– 1 ripe avocado, diced
– Fresh cilantro, chopped
For the Chili Honey Glaze:
– 2 tbsp honey
– ½ tsp red pepper flakes
– Juice of ½ lime
– Instructions
1. Marinate & Cook the Chicken
In a bowl, mix olive oil, honey, lime juice, garlic, chili powder, cumin, salt & pepper.
Add cubed chicken and let marinate for 15–30 minutes.
In a skillet over medium heat, cook the chicken until browned and cooked through, about 6–8 minutes. Set aside.
2. Prepare the Chili Honey Glaze
In a small saucepan, combine honey, red pepper flakes, and lime juice.
Heat gently for 2–3 minutes, stirring until warmed and slightly thickened.
3. Assemble the Flatbreads
Preheat oven to 425°F (220°C).
Place flatbreads on a baking sheet.
Top each with shredded cheese, cooked chicken, and diced avocado.
Drizzle lightly with the chili honey glaze (save some for later).
4. Bake
Bake for 6–8 minutes, or until cheese is melted and bubbly and the edges are golden.
5. Garnish & Serve
Drizzle remaining glaze over flatbreads.
Sprinkle with fresh cilantro.
Slice and serve warm!
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