You may recognize this flatbread, because I gave you a glimpse of it in my post about the Get Cooking Challenge, where I mentioned that I got a new toaster oven. This flatbread – or pizza, or whatever you want to call it – was one of the first things I tried in it. Wow, was it ever amazing! Doesn’t it look delicious?
Pulo Philippine Cuisine gave me bottles of their marinades and cooking sauces to try out. They all looked so good that it was hard to decide which one to try first. I ended up using two of the bottles in this recipe: the Lemongrass Atsuete Marinade and the Coconut Adobo Cooking Sauce.
I used the marinade on the chicken, as well as turning some of it into a vinaigrette to coat the arugula. The vinaigrette was a surprising hit! I used what was left of it as a dressing on salad later on, and Tony raved about it. Cole did too, and he doesn’t usually like salad.
But let’s get back to this flatbread. I spread the coconut cooking sauce over the flatbread before adding toppings. I normally use pizza sauce on my flatbread or pizza – or if I’m feeling really crazy I’ll use Alfredo sauce – so the Coconut Adobo sauce was way out there for me! I’m glad I took a chance on it because I loved it.
My family can sometimes be a bit picky about spicy food, so I was a little worried they wouldn’t like this. Thankfully, the bottles showed the level of spiciness on the label and I found them to be fairly accurate. The lemongrass marinade was mild and the coconut sauce was medium. I only used a small amount of coconut sauce on the flatbread so it wasn’t overwhelming. In fact, even Cole liked it, and he’s the most sensitive of the family when it comes to spiciness.
As much as I try to get everyone to eat at the table at once at dinner, I made this at lunchtime on a weekend when everyone usually eats at different times, so I only managed to get a photo of Cole. He doesn’t look all that happy about it, but he really did like this meal. He was just deep into an epic game of Minecraft.
The combination of lemongrass, coconut, and mango is just beautiful. The flavours made me feel like I’d been transported to an island paradise in the Philippines. You may think that putting mango and chicken on flatbread is weird, but it’s really no stranger than a ham and pineapple pizza. So go a little crazy with your flatbread like I did – you won’t be sorry!
Ingredients
- 2 boneless skinless chicken breasts
- 1/4 cup Pulo Lemongrass Atsuete Marinade
- 2 large baked flatbreads or naan
- 6 tbsp. Pulo Coconut Adobo Sauce
- 1/2 mango, diced
- 1/2 red bell pepper, diced
- 1 cup mozzarella, grated
- 1/2 cup arugula
- Lemongrass vinaigrette (mix 2 tbsp. lemongrass marinade, 2 tbsp. olive oil, 1 tbsp. balsamic vinegar)
Instructions
- Place chicken in a sealable plastic bag with 1/4 cup of lemongrass marinade. Seal the bag, turn it several times to coat the chicken, then refrigerate for at least 20 minutes (ideally overnight).
- Grill the chicken until cooked through, then cut into thin slices.
- Lay out the flatbread on a baking sheet and spread 3 tbsp. of the coconut sauce evenly over each of them.
- Top flatbread with chicken slices, mango, red pepper, and mozzarella.
- Bake at 400F for 7 – 10 minutes, until heated through and cheese has melted.
- Lightly coat the arugula in lemongrass vinaigrette (you won’t need all of it, so save the rest for salad dressing), and arrange the arugula it on top of the cooked flatbread before serving.
Disclosure: I am participating in the Pulo Recipe Challenge through Food Bloggers of Canada, and have received free Pulo products for my participation.
My kids like to whine, especially when it comes to the food they eat, but that doesn’t stop me from trying to make tasty and healthy meals for them. Follow along as I share family-friendly recipes and reviews from my picky family members, who I lovingly call “The Whine Critics.” 
