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


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)


  1. Add flour, baking powder, salt, coconut margarine, and water in the food processor and blend until dough comes together
  2. Transfer dough onto a well-floured surface, and divide in into 6-8 portions
  3.  Roll out dough until very thin
  4. Heat up a non-stick frying pan, and carefully bake the flatbread on both sides (the dough breaks easily, handle it gently)
  5. Transfer flatbread onto a plate and cover with a clean kitchen towel
  6. Melt coconut margarine in a frying pan,  spice and salt chicken breast, and on medium heat cook both sides until through
  7. Grate vegetables in the food processor, transfer veggies in a deep bowl and mix with sesame oil, olive oil, Balsamic vinegar, garlic and chili
  8. Serve salad with grilled chicken breast and flatbread

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