Whole Grain Rice Flatbread with Grilled Chicken Breast
Ingredients for flatbread:
150g Whole grain ricemeal
50g Whole meal
¼ tsp Backing powder
1 tsp Salt
80g Coconut Margarine
ca 150-170ml Water
Ingredients for grilled chicken breast:
2 Chicken breast fillet
2 tsp Chinese Five Spice
Salt
2 Tbsp Coconut oil
Ingredients for Asian style salad:
Vegetables to your liking (carrot, Chinese cabbage, celeriac, spring onion, cilantro)
1 Tbsp Sesam oil
2 Tbsp Olive oil
2-3 Tbsp white Balsamic vinegar
1-2 Garlic cloves, thinly sliced
Chili flakes
Prep.time: 5 minutes
Cooking time: 10 minutes
You’ll need: Food Processor (chopping blade and shredding disc for salad)
- Add flour, baking powder, salt, coconut margarine, and water in the food processor and blend until dough comes together
- Transfer dough onto a well-floured surface, and divide in into 6-8 portions
- Roll out dough until very thin
- Heat up a non-stick frying pan, and carefully bake the flatbread on both sides (the dough breaks easily, handle it gently)
- Transfer flatbread onto a plate and cover with a clean kitchen towel
- Melt coconut margarine in a frying pan, spice and salt chicken breast, and on medium heat cook both sides until through
- Grate vegetables in the food processor, transfer veggies in a deep bowl and mix with sesame oil, olive oil, Balsamic vinegar, garlic and chili
- Serve salad with grilled chicken breast and flatbread