Loft Chicken Flat Bread Recipe
Our bite-sized chicken, onion, cherry tomato on flatbread with apple infused sweet and sour sauce, topped with mozzarella and fresh scallion, and oven baked to deliciousness.
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Ingredients
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Flatbread base
Chicken topping
Vegetables & garnish
Apple-infused sweet & sour sauce
Cheese & finishing
Method
Flatbread base
Prep oven and flatbreads
Preheat oven to 425°F (220°C). Lightly brush both sides of the flatbreads with 1 tablespoon olive oil and sprinkle 1/4 tsp kosher salt evenly. Place flatbreads on a baking sheet lined with parchment and set aside.
Apple-infused sweet & sour sauce
Combine 1/4 cup apple cider, 1 tablespoon rice vinegar, 1 tablespoon brown sugar, 1 teaspoon ketchup, 1/2 teaspoon soy sauce and 1/8 teaspoon red pepper flakes in a small saucepan over medium heat.
Bring mixture to a gentle simmer, stirring until sugar dissolves. Mix 1/2 teaspoon cornstarch with 1 teaspoon cold water to make a slurry, then whisk slurry into the simmering sauce. Cook 1–2 minutes until slightly thickened. Remove from heat and set aside to cool slightly.
Chicken topping
Season the 8 oz bite-sized chicken pieces with 1/4 tsp kosher salt, 1/4 tsp garlic powder, 1/4 tsp smoked paprika and 1/8 tsp black pepper. Toss to coat evenly.
Pour half of the prepared apple-infused sweet & sour sauce (about 2–3 tablespoons) into the skillet with the cooked chicken and stir to coat. Cook together 30 seconds to 1 minute to let flavors meld, then remove from heat.
Vegetables & assembly
Distribute the cooked and sauced chicken evenly between the two prepared flatbreads, leaving a small border at the edges.
Scatter the 1/2 cup thinly sliced onion evenly over the chicken, followed by the 1/2 cup halved cherry tomatoes.
Drizzle any remaining apple-sour sauce over the toppings (use sparingly so flatbread doesn't become soggy).
Evenly sprinkle 1 cup shredded mozzarella over each flatbread (about 1/2 cup per flatbread).
Baking & finishing
Bake the assembled flatbreads in the preheated 425°F (220°C) oven for 8–10 minutes, or until the cheese is melted and edges of the flatbread are golden and crisp.
Remove from oven and let rest 2 minutes. Sprinkle with 1 tablespoon thinly sliced scallion greens as a fresh garnish. Slice each flatbread into 4–6 bite-sized pieces if serving as an appetizer or leave whole for a personal flatbread.