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Sunday, September 03 2017

Skip the frozen food aisle—these flatbreads use all fresh veggies. Before adding the chicken and veggie filling, add a smear of garlic hummus and Greek yogurt to each toasted flatbread to give these gyros a creamy finish.

INGREDIENTS

12 - ounces skinless, boneless chicken breast halves
4 - teaspoons lemon-pepper seasoning
1 - tablespoon olive oil
4 - 7-inch flatbread rounds
1/2 - cup prepared roasted garlic hummus
1/2 - cup plain Greek yogurt
1/2 - cup halved grape tomatoes
1/2 - cup sliced English cucumber
1/4 - cup chopped onion
1/4 - cup crumbled feta cheese
Snipped fresh flat-leaf Italian parsley (optional)


DIRECTIONS

Place chicken breast halves between pieces of plastic wrap. Using the flat side of a meat mallet, pound each to 1/4-inch thickness. Sprinkle chicken with lemon-pepper seasoning.


In a very large skillet heat oil over medium-high heat. Add chicken in batches; cook 2 to 3 minutes per side or until chicken is no longer pink in center (165 degrees F). Transfer to a cutting board; let stand 2 minutes. Cut into strips. Carefully wipe skillet dry.


Add flatbreads in same skillet; toast over medium-high heat 1 to 2 minutes each side.


In a small bowl combine hummus and yogurt. Spread on flatbreads. Top with chicken, tomatoes, cucumber, onion, and feta. Sprinkle with parsley, if desired.


Nutrition Facts (One-Pan Chicken Flatbreads)
Per serving: 517 kcal cal., 23 g fat (6 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 66 mg chol., 925 mg sodium, 45 g carb., 5 g fiber, 5 g sugar, 32 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
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