Feed 4 for $20 Butter Chicken Flatbreads

Recipe by Matt Lott

Serves 4

Time: 3 hours 30 minutes

Difficulty: Intermediate

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Ingredients

• 2 pounds boneless skinless chicken thighs, cut into 1-inch chunks
• 1 (15-ounce) bottle butter chicken simmer sauce
• 1 green bell pepper, cut into 1-inch pieces
• 1 red bell pepper, cut into 1-inch pieces
• 1 medium red onion
• 4 medium-sized flatbreads or naan bread
• 2 limes, juiced
• 1 teaspoon salt
• ½ cup cilantro, chopped
• 1 (8-ounce) package shredded mozzarella
• Vegetable oil, for the griddle

Directions

1. Prepare the lime-pickled onions. Slice the red onion into thin strips. Place the slices into a sealable container, then add the lime juice and salt. Mix the onions and refrigerate for at least 3 hours. The onions will soften and become a neon pink color.
2. Once the onions are ready, preheat the Blackstone griddle to medium heat. Drizzle vegetable oil then add the diced chicken and bell peppers. Cook for 5-8 minutes until the chicken is fully cooked and the vegetables are lightly charred and tender.
3. Once the chicken is fully cooked, add half of the simmer sauce directly over the chicken and peppers. Toss with spatulas until the sauce is slightly reduced and the chicken is thoroughly covered.
4. Spread the remaining simmer sauce onto the 4 flatbreads. Place the flatbreads onto the griddle and evenly distribute the chicken and peppers between the flatbreads. Top with mozzarella cheese then cover with a basting dome for 2 minutes. Once the cheese is melted, remove the flatbreads from the griddle. Top the flatbreads with chopped cilantro and pickled onions. Serve immediately.

Save time and money by clicking "buy now" and have all the groceries for this dish ready for pickup or delivery at your local Walmart!!