Paleo Grilled Chicken Flatbread
Elevate your paleo meal game with this irresistible Paleo Grilled Chicken Flatbread recipe—a perfect harmony of tender, smoky grilled chicken, vibrant fresh vegetables, and a soft, golden almond flour flatbread. Tailored for clean eating enthusiasts, this recipe swaps traditional dough for a nourishing blend of almond flour and tapioca starch, creating a gluten-free, grain-free base that's both wholesome and satisfying. Seasoned with aromatic garlic, paprika, and fresh basil, each bite bursts with bold, savory flavors balanced by the zesty brightness of a lemon juice drizzle. Ready in just 40 minutes, this dish is a showstopper for weeknight dinners or casual summer gatherings, effortlessly combining health-conscious ingredients with gourmet flair. Enjoy this paleo-friendly flatbread as a hearty yet refreshing main course packed with protein, fiber, and vibrant color!
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Recipe Information
Ingredients
- 2 cups almond flour
- 1 cup tapioca starch
- 0.5 cup coconut milk
- 2 tbsp olive oil
- 1 tsp baking powder
- 0.5 tsp sea salt
- 2 boneless, skinless chicken breasts
- 1 tsp garlic powder
- 1 tsp paprika
- 0.5 tsp black pepper
- 2 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 0.5 red onion, thinly sliced
- 0.25 cup fresh basil leaves
- 1 tbsp lemon juice
Instructions
Preheat your grill to medium-high heat.
In a large bowl, whisk together almond flour, tapioca starch, baking powder, and sea salt.
Add coconut milk and 1 tablespoon of olive oil to the dry ingredients and mix until a dough forms.
Divide the dough into smaller portions and roll each into a ball. Flatten each ball into a round flatbread shape.
Brush the flatbreads lightly with olive oil and set aside.
Rub the chicken breasts with 1 tablespoon of olive oil, garlic powder, paprika, sea salt, and black pepper.
Place the chicken breasts on the grill and cook for 6-7 minutes per side or until fully cooked and no longer pink inside. Remove from the grill and allow to rest.
While the chicken is resting, grill the flatbreads on the preheated grill for about 2 minutes per side, or until golden brown and cooked through.
Slice the grilled chicken into thin strips.
Assemble the flatbreads: place a handful of mixed salad greens on each flatbread, then top with sliced chicken, cherry tomatoes, red onion, and fresh basil leaves.
Drizzle with lemon juice before serving.
Serve immediately and enjoy your paleo grilled chicken flatbread.
Nutrition Facts
Calories |
2688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.4 g | 170% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 1824 mg | 79% | |
| Total Carbohydrate | 289.4 g | 105% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 29.2 g | ||
| Protein | 107.3 g | 215% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 558 mg | 43% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1330 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
