Whole30 Grilled Chicken Flatbread

Transform your mealtime with this vibrant and satisfying Whole30 Grilled Chicken Flatbread—a wholesome twist on a classic favorite! Tender, marinated grilled chicken crowns a fluffy, grain-free flatbread made with a unique blend of coconut and tapioca flours, offering a perfect balance of texture and flavor. Topped with crisp arugula, juicy cherry tomatoes, and tangy red onion, this dish is finished with a drizzle of creamy, Whole30-compliant ranch dressing for a fresh and zesty kick. Ready in under an hour, this recipe combines clean eating with bold flavors, making it an ideal choice for meal-preppers, busy weeknight dinners, or anyone seeking a guilt-free yet indulgent dining experience. Perfectly customizable and naturally gluten-free, this flatbread is sure to be a favorite for the entire family!

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken breasts
• 4 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup coconut flour
• 0.5 cup tapioca flour
• 1 teaspoon baking powder
• 2 large eggs
• 0.25 cup coconut milk
• 0.25 cup water
• 1 medium red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 cup arugula
• 0.25 cup Whole30-compliant ranch dressing

Directions

Step 1

Preheat grill to medium-high heat.

Step 2

In a bowl, mix together 2 tablespoons of olive oil, lemon juice, garlic powder, paprika, salt, and black pepper.

Step 3

Place chicken breasts in a shallow dish or zip-top bag and pour the marinade over them, ensuring even coating. Let it marinate for at least 15 minutes.

Step 4

While the chicken is marinating, prepare the flatbread dough. In a large bowl, combine coconut flour, tapioca flour, and baking powder.

Step 5

In a separate bowl, whisk together eggs, coconut milk, and water. Pour the wet ingredients into the dry ingredients and mix until a dough forms.

Step 6

Divide the dough into 4 equal parts and form into rounds about 1/4 inch thick.

Step 7

Heat 2 tablespoons of olive oil in a skillet over medium heat. Cook each flatbread round for about 3 minutes on each side, or until lightly browned and cooked through. Set aside.

Step 8

Place the chicken breasts on the preheated grill. Grill for 6-7 minutes per side, or until fully cooked and internal temperature reaches 165°F.

Step 9

Remove chicken from grill and let rest for 5 minutes before slicing into thin strips.

Step 10

To assemble the flatbread, layer the grilled chicken evenly on each flatbread. Top with red onion, cherry tomatoes, and arugula.

Step 11

Drizzle Whole30-compliant ranch dressing over each flatbread.

Step 12

Serve immediately and enjoy your Whole30-friendly grilled chicken flatbread.

Nutrition Facts

Serving size	(1239.1g)

Amount per serving	% Daily Value*
Calories	2231.7

Total Fat 117.6g	0%
Saturated Fat 28.8g	0%
Polyunsaturated Fat 5.3g
Cholesterol 777.2mg	0%
Sodium 3897.1mg	0%
Total Carbohydrate 124.9g	0%
Dietary Fiber 30.3g	0%
Total Sugars 21.7g
Protein 168.9g	0%

Vitamin D 86.5IU	0%
Calcium 227.9mg	0%
Iron 12.2mg	0%
Potassium 2455.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.4%

Protein: 30.2%

Carbs: 22.4%