One-Pan Chicken Flatbreads

A slather of garlicky hummus keeps this Green-inspired chicken flatbread sandwich lusciously moist. Top things off with any fresh vegetables you have in your refrigerator.

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One-Pan Chicken Flatbreads

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4.5 by 16 people

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  • Makes: 4 servings
  • Start to Finish: 35 mins

One-Pan Chicken Flatbreads

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.
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Nutrition Facts (One-Pan Chicken Flatbreads)

  • Per serving:
  • 517 kcal ,
  • 23 g fat
  • (6 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 66 mg chol. ,
  • 925 mg sodium ,
  • 45 g carb. ,
  • 5 g fiber ,
  • 5 g sugar ,
  • 32 g pro.
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