Ingredients
Flatbread
- 4 cups Chickpeas drained and rinsed
- 2 tbsp Red onion chopped
- 2 tbsp Fresh cilantro plus more for garnish
- 4 clove Garlic
- 1 tsp Ground cumin
- 3 tbsp Tahini paste
- 1 tsp Lemon juice
- 2 tbsp All-purpose flour
Flatbread topping
- 1 tbsp Extra-virgin olive oil plus more for drizzling
- 1/2 lb Chicken breast boneless skinless seasoned on both sides with salt and pepper.
- 2 cups Cucumber shaved very thin using a vegetable peeler or mandolin
- 1 cup Tomato diced small
- 1/3 cup Feta cheese crumbled
Sauce
- 2 cups Greek yogurt
- 1 tbsp Fresh dill or more if needed to taste
- 2 tsp Chipotle Sauce use more or less depending upon desire level of spice
- 1/2 tsp Lime juice
Salad
- 3 tsp Extra-virgin olive oil
- 1/2 tsp Dijon mustard
- 1 tsp Apple cider vinegar
- 1/4 tsp Dried oregano
- 1 clove Garlic grated
- 2 cups Spring mix
- 1/4 cup Red onion shaved
- 1/4 cup Carrots
Instructions
- Preheat the oven to 400 degrees. (Preheat a pizza stone if you have one, otherwise preheat a baking sheet)
- Add the ingredients for the flatbread into food processor and pulse until smooth. Scrape down the sides as needed and pulse until everything is combined. Taste and season with salt and pepper. Adjust any of the other ingredients as needed to taste.
- Place the mixture onto a piece of parchment paper and form into a round flat disc. (Make more than one if needed depending upon the amount of mixture you have).
- Place on the preheated pizza stone or baking sheet. Cook until the bottom turns golden brown, about 10 minutes. Then remove from the oven, place another piece of parchment paper over top and carefully invert the flatbread. Place the uncooked side on the stone or pan and cook until golden brown. Remove from the oven and set aside to cool. (If the flatbread starts to come apart while inverting just press it back together with your hands so its tightly compacted).
- In the meantime, heat a nonstick pan on medium heat. Once hot, add the oil. Brown the chicken on both sides to deep golden brown. Place in the oven and cook to an internal temperature of 160 degrees using a thermometer. Set aside to rest. Chopped before serving.
- Whisk together all the ingredients for the sauce. Season with salt. Adjust any of the ingredients to taste.
- For the salad: In a bowl whisk together the oil, mustard, vinegar, oregano, and garlic until fully combined. Toss the spring mix with onion and carrot. Dress right before serving.
- Spread the yogurt sauce onto the flatbread. Top with cucumber, tomato, chicken, and feta. Drizzle with olive oil. Cut into wedges.
- Serve with salad. Garnish with cilantro.
Nutrition
Calories: 599kcal | Carbohydrates: 62g | Protein: 42g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 325mg | Potassium: 1183mg | Fiber: 15g | Sugar: 15g | Vitamin A: 2079IU | Vitamin C: 19mg | Calcium: 307mg | Iron: 7mg
Falafel Flatbread
Ingredients
Flatbread
- 4 cups Chickpeas drained and rinsed
- 2 tbsp Red onion chopped
- 2 tbsp Fresh cilantro plus more for garnish
- 4 clove Garlic
- 1 tsp Ground cumin
- 3 tbsp Tahini paste
- 1 tsp Lemon juice
- 2 tbsp All-purpose flour
Flatbread topping
- 1 tbsp Extra-virgin olive oil plus more for drizzling
- 1/2 lb Chicken breast boneless skinless seasoned on both sides with salt and pepper.
- 2 cups Cucumber shaved very thin using a vegetable peeler or mandolin
- 1 cup Tomato diced small
- 1/3 cup Feta cheese crumbled
Sauce
- 2 cups Greek yogurt
- 1 tbsp Fresh dill or more if needed to taste
- 2 tsp Chipotle Sauce use more or less depending upon desire level of spice
- 1/2 tsp Lime juice
Salad
- 3 tsp Extra-virgin olive oil
- 1/2 tsp Dijon mustard
- 1 tsp Apple cider vinegar
- 1/4 tsp Dried oregano
- 1 clove Garlic grated
- 2 cups Spring mix
- 1/4 cup Red onion shaved
- 1/4 cup Carrots
Instructions
- Preheat the oven to 400 degrees. (Preheat a pizza stone if you have one, otherwise preheat a baking sheet)
- Add the ingredients for the flatbread into food processor and pulse until smooth. Scrape down the sides as needed and pulse until everything is combined. Taste and season with salt and pepper. Adjust any of the other ingredients as needed to taste.
- Place the mixture onto a piece of parchment paper and form into a round flat disc. (Make more than one if needed depending upon the amount of mixture you have).
- Place on the preheated pizza stone or baking sheet. Cook until the bottom turns golden brown, about 10 minutes. Then remove from the oven, place another piece of parchment paper over top and carefully invert the flatbread. Place the uncooked side on the stone or pan and cook until golden brown. Remove from the oven and set aside to cool. (If the flatbread starts to come apart while inverting just press it back together with your hands so its tightly compacted).
- In the meantime, heat a nonstick pan on medium heat. Once hot, add the oil. Brown the chicken on both sides to deep golden brown. Place in the oven and cook to an internal temperature of 160 degrees using a thermometer. Set aside to rest. Chopped before serving.
- Whisk together all the ingredients for the sauce. Season with salt. Adjust any of the ingredients to taste.
- For the salad: In a bowl whisk together the oil, mustard, vinegar, oregano, and garlic until fully combined. Toss the spring mix with onion and carrot. Dress right before serving.
- Spread the yogurt sauce onto the flatbread. Top with cucumber, tomato, chicken, and feta. Drizzle with olive oil. Cut into wedges.
- Serve with salad. Garnish with cilantro.
Nutrition
Calories: 599kcalCarbohydrates: 62gProtein: 42gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 52mgSodium: 325mgPotassium: 1183mgFiber: 15gSugar: 15gVitamin A: 2079IUVitamin C: 19mgCalcium: 307mgIron: 7mg
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