1/2cupchopped bell peppersa mix of red and green is pretty
2heaping tablespoons chopped red onions
1/4cupshredded red cabbageoptional, for extra color
for the chicken
8ounceschicken breasts or thighspounded to an even 3/4" thickness
salt and pepper
Preheat grill to medium-high; prepare for direct grilling (clean and oil grates).
prepare the marinade
In a small bowl, whisk together the orange juice, lime juice, olive oil, and a big pinch of salt until well combined. You'll be using the marinade in three different ways.
prepare the flatbreads
Brush the tops of the flatbreads thinly with the marinade. Place on the grill, marinade side up, until the bottoms are lightly toasted. Flip, and grill briefly. Remove and set aside.
prepare the salsa*
Toss the salsa ingredients go together in a medium bowl. Drizzle with 2 tablespoons of the marinade, a big pinch of salt, and toss again. Set aside. Before using, drain off any excess liquid.
prepare the chicken
Brush the chicken with the remaining marinade and season with salt and pepper.** Grill over direct heat for 3 to 4 minutes then check for grill marks on the underside (you want there to be some browning). Flip, and continue cooking for 3 to 4 minutes more (again, there should be grills marks). Internal temp of the chicken should reach 160°F. Remove from heat and allow to rest (internal temp should reach 165°, and then begin to cool).
When the chicken is cool enough to handle, chop into bite-sized pieces. Mix with the salsa. Spread the chicken and salsa over the flatbreads. Add more minced cilantro, if desired, plus a light sprinkling of salt and pepper. Use a pizza cutter or sharp serrated knife to cut each flatbread into fourths.
* Both the marinade and the salsa can be made ahead of time - store in the fridge. ** If you have extra time for the chicken, pour the remaining marinade into a wide, shallow dish. Add water to a one-inch depth, and whisk in 1 teaspoon of salt. Submerge the chicken in the brine and refrigerate for a half hour before grilling. The citrusy brine will help the chicken retain juiciness. *** Take extra care with marinade - don't brush it on the chicken and then use the contaminated marinade on the flatbreads or in the salsa. Use the marinade first on the flatbreads and the salsa, and then the chicken (or divide the marinade into two separate containers).
Grilled Chicken Salsa Flatbreads was originally published on https://soupaddict.com/grilled-chicken-salsa-flatbreads/