Thai Chicken Flatbreads with Coconut Cream

There's always one day out of the weekend that the husband and I cater to our introversion, we stay home all day and do absolutely whatever we please. We usually end up taking a walk, but the day is crammed full of just listening to music, writing blog posts, snuggling the cat, playing video games, reading and just over all doing nothing. We call it 'together alone time', where we're in the same place but don't feel the need to interact, which I think is healthy, alone time or being by yourself is an important part of a relationship because if your at peace with yourself you can be at peace in a long term committed relationship. So as the husband is in the other room probably figuring out his fantasy football draft, I'm here writing my blog and listening to music. Sigh, I love days like this. 

Makes 6 flatbreads

Ingredients:

• 6 Naan flatbreads
• 1.5-2 lbs chicken breasts cubed into small pieces 
• 1 tsp coconut oil

Peanut Sauce

• 1 tbsp soy sauce
• 2 tbsp water
• 2 1/2 tbsp brown sugar
• 1 1/2 tbsp lime juice
• 1 tsp fish sauce
• 1/2 tsp Sriracha
• 1/2 tsp garlic powder
• 1/2 tsp dry basil
• 1/4 tsp ground ginger
• 1/4 tsp ground pepper
• 1/4 tsp salt
• 1/2 cup creamy peanut butter 

Flatbread Toppings

• 1/8 red onion, diced
• 2 cups shredded mozzarella 
• 1/2 cup bean sprouts
• 1/3 cup shredded carrots
• crushed peanuts for garnish
• chopped fresh cilantro for garnish 

Coconut Cream

• 1/2 of a 5.3 oz coconut yogurt
• 1 1/2 tablespoons mayonnaise
• 1 tsp honey
• 1 tsp lime juice

I've just obtained Frank Ocean's newest album (its about time Frank!) and it's all I've been listening too. NSFW.

Directions:

1. Preheat oven to 400 degrees.
2. In a small bowl mix together your ingredients for the peanut sauce EXCEPT for the peanut butter. 
3. In a large skillet start cooking your chicken in the coconut oil, once cooked through add your soy sauce mix. Let it cook in the mix for a few minutes, then add your peanut butter and mix until creamy and the chicken is coated. Remove from heat.
4. Place your naan on a greased cookie sheet, then add your chicken distributing it evenly amongst each flat bread.
5. Next take your onion, carrots and sprouts and top your naan evenly. 
6. Bake for 10 minutes. Then add your mozzarella and bake for another 3-5 minutes depending on your oven, until the cheese is melted.
7. While the flatbreads are baking mix together your cream ingredients. I placed it in a baggy after I was done mixing everything and cut a small hole in one corner of the baggy so I could easily drizzle it over each flatbread.
8. After the flatbreads are done, drizzle your cream over the top and garnish with peanuts and cilantro.
9. Serve!

Happy Eatings Everyone!