Whole30 Grilled Chicken Flatbread
Elevate your Whole30 meal plan with this delicious and nourishing Grilled Chicken Flatbread recipe! Featuring tender grilled chicken marinated in a zesty blend of olive oil, lemon juice, and spices, this dish pairs perfectly with homemade flatbread made from coconut and tapioca flour for a gluten-free and grain-free base. Topped with fresh arugula, cherry tomatoes, vibrant red onion, and a drizzle of Whole30-compliant ranch dressing, every bite is bursting with flavor and texture. Quick to prepare and perfect for lunch or dinner, this 30-minute recipe is sure to satisfy while keeping you on track with your Whole30 goals. A wholesome and savory spin on classic flatbread, this dish brings grilling season to life in a healthier way!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 4 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup coconut flour
- 0.5 cup tapioca flour
- 1 teaspoon baking powder
- 2 large eggs
- 0.25 cup coconut milk
- 0.25 cup water
- 1 medium red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 cup arugula
- 0.25 cup Whole30-compliant ranch dressing
Instructions
Preheat grill to medium-high heat.
In a bowl, mix together 2 tablespoons of olive oil, lemon juice, garlic powder, paprika, salt, and black pepper.
Place chicken breasts in a shallow dish or zip-top bag and pour the marinade over them, ensuring even coating. Let it marinate for at least 15 minutes.
While the chicken is marinating, prepare the flatbread dough. In a large bowl, combine coconut flour, tapioca flour, and baking powder.
In a separate bowl, whisk together eggs, coconut milk, and water. Pour the wet ingredients into the dry ingredients and mix until a dough forms.
Divide the dough into 4 equal parts and form into rounds about 1/4 inch thick.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Cook each flatbread round for about 3 minutes on each side, or until lightly browned and cooked through. Set aside.
Place the chicken breasts on the preheated grill. Grill for 6-7 minutes per side, or until fully cooked and internal temperature reaches 165°F.
Remove chicken from grill and let rest for 5 minutes before slicing into thin strips.
To assemble the flatbread, layer the grilled chicken evenly on each flatbread. Top with red onion, cherry tomatoes, and arugula.
Drizzle Whole30-compliant ranch dressing over each flatbread.
Serve immediately and enjoy your Whole30-friendly grilled chicken flatbread.
Nutrition Facts
Calories |
2232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.6 g | 151% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 777 mg | 259% | |
| Sodium | 3897 mg | 169% | |
| Total Carbohydrate | 124.9 g | 45% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 21.7 g | ||
| Protein | 168.9 g | 338% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 228 mg | 18% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2456 mg | 52% | |
*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.
