Honey Chipotle Chicken and Summer Bounty Flatbread
September 1, 2017 by Nicole Collins
I have a big problem.
And unfortunately, there's not a thing I can do about it. At least not until May 2018.
My problem is that it is September. And September means fall. And fall means cold. And cold means no more tank tops and flip flops. No more summer produce. No more Farmer's Markets (for the most part). We're entering in to my least favorite time of year.
There's a very good chance I'll be whining about this for the next 6 months. Consider yourselves warned.
Though, fall means I get to have a birthday. And, the end of the year means Christmas. But, those are really the only saving graces.
I just can't believe that this weekend is considered the last real weekend of summer. What a BUMMER!
But, we'll get through the cold weather as long as we're together.
You may hear me whine, but at least it'll rhyme. ;-)
Ok, now that I got that out of my system...
I'm sending summer out with a bang with today's recipe. I pretty much took my favorite things about summer and threw it on a flatbread. Can I get a heck yeah?!?
It's fairly simple, and it comes together really quickly. The hardest task in this whole project is carving the rotisserie chicken. And since we're shredding the meat, it doesn't have to be carved in perfect slices. Which makes it actually not hard at all.
So, here's the line up. We start with some mini naan. Why? Because they're adorable. I used whole grain, because I get to save 1 whole gram of carbs with the whole grain option, (but really because it said “NEW” on the package, and I'm a sucker for new products). Original would be just fine here too.
Then, we spread some mashed avocado tossed with lime juice and salt on the flatbread. Next, we layer on some sweet peaches. We top that with that rotisserie chicken tossed in a honey chipotle sauce. We throw on some fresh roasted corn and some salty crumbled feta, and we're done! Super simple!
This actually works really well as a make ahead meal too. Just prep all of the toppings and store them individually in the fridge. Assemble when you're ready to eat! Check the recipe notes for a trick on how to keep your avocado green for a few days in the fridge.
Now here's a secret, for as unenthusiastic as I am about the arrival of fall and winter weather, I'm even less excited about the fall harvest. I'm not a huge fan of most root veggies, and I don't do anything orange (though I will entertain pumpkin in a dessert). So, I find ways to eat like it's summer all year long.
I'll freeze summer peaches to have in smoothies throughout the winter. I'll use frozen corn in recipes. And, you can still find most of the same produce in the grocery stores, it's just not the best that it'll ever be.
So, this recipe is one of those that you really can eat all year! When you're cold and miserable and just missing summer, throw together this summer bounty flatbread, and all of your troubles will be gone! At least you can pretend they are in that moment of bliss as you stuff your face.
So, even though this is the end of summer, this is not the end of our summer eating. I'll make sure to keep us well fed regardless of the temps outside!
Have a safe and HAPPY LABOR DAY weekend. Let's eat!
Honey Chipotle Chicken and Summer Bounty Flatbread
Serves: 4 Print
Ingredients:
For the Honey Chipotle Chicken:
¾ cup honey
¼ cup ketchup
¼ cup water
2 tsp chipotle chili powder
1/8 tsp garlic powder
1 tbsp apple cider vinegar
2 cups rotisserie chicken, shredded (or 2 cups cooked chicken)
For the Flatbread:
4 mini naan flatbreads (original or whole grain is fine)
2 avocados, peeled and diced
juice of 1 lime
¼ tsp salt
1 ear of corn, roasted and kernels cut off of cob
2 peaches, thinly sliced
2 oz feta, crumbled
Directions:
Make the Honey Chipotle Chicken: In a small saucepan, add honey, ketchup, water, chipotle powder, garlic powder, and vinegar over medium high heat. Whisk to combine. Bring to a boil, and boil for 3-4 minutes until the sauce starts to thicken. Remove from heat. Toss chicken and sauce in a microwave safe bowl. Stir to combine. Microwave for 1 minute. Stir again to combine. Drain any extra juices.
Mash the avocados: In a bowl, combine avocado, lime juice and salt. Mash with a fork. Stir to combine.
Assemble the Flatbread: Heat naan according to package directions. Divide remaining ingredients between 4 flatbreads, layering in this order: naan, mashed avocado, peach slices, honey chipotle chicken, roasted corn, and crumbled feta. Serve immediately.
Recipe notes:
*To make this a make ahead meal, portion all of your toppings out in advance, and store individually. To keep the mashed avocado as green as possible, store in a small glass container, and place saran wrap directly on the avocado before putting on the lid to the container. The less air that touches the avocado, the greener it will stay! Mine can last 4-5 days at bright green like this!
*I like to use rotisserie chicken because it's cheap and easy. If you have some extra cooked chicken on hand, that will work just fine.
*I prefer roasted corn, but grilled corn would be awesome in this too. Cooked frozen corn would also work in a pinch (if you need some summer lovin' in the dead of winter like I usually do). To roast the corn, leave the corn in the husk, and place on a baking sheet. Roast at 350 degrees for 30 mins. When it's cool enough to handle, remove the husk and silk, and cut the corn off the cob. Perfect every time!
*This combo tastes amazing on tortilla chips for fresh batch of nachos, too!
