One-Pan Chicken Flatbreads

The fresh vegetables in this chicken recipe bring lots of color and crunch, while the slather of garlicky hummus keeps the Greek-inspired flatbread sandwich lusciously moist.

5 users rated this recipe an average rating of 4.5
  • Makes: 4 servings
  • Start to Finish: 35 mins
Rate me!


One-Pan Chicken Flatbreads
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
1/4
cup 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.
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
Your Comment:
close
X