Recipes and Cooking Chicken Scarpariello Cauliflower Flatbread Be the first to rate & review! Juicy chicken Scarpariello (a classic Italian-American dish) totally transforms this healthy flatbread recipe. Drizzle with plain Greek yogurt for a cooling finish. By Colleen Weeden Colleen Weeden As a food expert, Colleen Weeden has written extensively for Better Homes & Gardens. From airfryer tips to advice on how to poach an egg, she shares her passion for food with practical, easy-to-follow tips. She has also contributed to Midwest Living magazine. Learn about BHG's Editorial Process Published on July 16, 2020 Print Rate It Share Share Tweet Pin Email Photo: Adam Albright Hands On Time: 15 mins Total Time: 45 mins Servings: 4 Jump to Nutrition Facts Ingredients 3 cup fresh riced cauliflower* 1 egg, lightly beaten ¼ cup panko bread crumbs ¼ cup shredded Italian cheese blend (1 ounce) ¼ cup grated Parmesan cheese 1 pound skinless, boneless chicken thighs, cut into bite-size pieces 1 tablespoon olive oil 4 cloves garlic, minced ½ cup jarred Peppadew peppers, drained and halved (reserve brine) 1 tablespoon chopped fresh rosemary 1 lemon, halved Plain Greek yogurt (optional) Directions Preheat oven to 425°F. Place a pizza stone or baking sheet in the oven while it preheats. Place cauliflower in a medium bowl with 2 tablespoons water. Microwave, covered, 3 to 4 minutes or until tender, stirring once. Cool slightly. Wrap cauliflower in paper towels or an absorbent dish towel and squeeze until there is no more liquid. In the same bowl combine cauliflower, egg, panko, cheeses, and 1/4 teaspoon salt. On a piece of parchment paper pat cauliflower mixture to a 12-inch circle. Use a pizza peel or flat baking sheet to transfer paper with crust to preheated pizza stone. Bake 15 minutes or until crisp and starting to brown. Meanwhile, season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon oil in a 12-inch skillet. Add chicken and garlic. Cook and stir for 6 minutes or until chicken is browned and cooked through. Add Peppadew peppers, 2 tablespoons brine, and rosemary. Juice half of the lemon; add to skillet. Cook and stir 30 seconds or until liquid is nearly evaporated. Spoon chicken mixture over cauliflower crust. Bake 5 minutes more. Sprinkle with additional rosemary. Cut remaining lemon half into wedges and serve with flatbread. If desired, stir an additional 2 Tbsp. brine into Greek yogurt and drizzle over flatbread. * Use packaged fresh riced cauliflower or start with 4 cups fresh cauliflower florets. Place in a food processor and pulse until the size of grains of couscous or rice. Rate it Print Nutrition Facts (per serving) 210 Calories 10g Fat 11g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 210 % Daily Value * Total Fat 10g 13% Saturated Fat 3g 15% Cholesterol 96mg 32% Sodium 514mg 22% Total Carbohydrate 11g 4% Total Sugars 5g Protein 17g Vitamin C 53.6mg 268% Calcium 113mg 9% Iron 0.9mg 5% Potassium 142mg 3% Folate, total 12.1mcg Vitamin B-12 0.3mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.