One-Pan Chicken Flatbreads - fuse news1

Sunday, November 5, 2017

One-Pan Chicken Flatbreads


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

    1. 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.
    2. 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.
    3. Add flatbreads in same skillet; toast over medium-high heat 1 to 2 minutes each side.
    4. In a small bowl combine hummus and yogurt. Spread on flatbreads. Top with chicken, tomatoes, cucumber, onion, and feta. Sprinkle with parsley, if desired.

No comments:

Post a Comment