Chicken Flatbreads
The weather’s been all over the map here in Southern California the past couple weeks. One day it’ll be in the 90’s and the next day it’ll be down in the 60’s, which means my kitchen is in a state of havoc. How am I supposed to plan out what I’m making for dinner when the last thing I want to do is turn on the oven? It’s during weeks like this that I tend to buy a little more at the grocery store. That way I’m prepared to make something nice and hot when the weather turns cold, but I’m also covered when it’s just too hot to cook.
These flatbreads are ideal for hot days because you have choices when preparing them. You can easily slice up that leftover chicken you have in the fridge or if you really want to cook, you can take a few raw breasts outside and grill them up in minutes. Either choice works and both taste delicious. But leftovers or grilling aren’t the only choices you have. You can also pick and choose your toppings. You want cheese? Layer it on. Not a big hummus fan? Leave it off. Absolutely have to have tomatoes and cucumbers? No problem, just thrown them on by the handful. This is the ultimate “make it your way” sandwich and there is no wrong way to do it. Sure, I make some suggestions in the recipe below, but that’s just a guide. Feel free to add or subtract ingredients at will.
Having so many choices also makes this a great dinner option for your children. Allowing the kids to pick and choose their toppings means you can escape dinner without the standard “how many bites do I have to take before I can be excused” fight. Ideally their plates will be licked clean since they made the flatbreads exactly how they like them. And as a mother of two boys under the age of 5, I can’t think of anything better than a dinner with no negotiation. Can you?
Chicken Flatbreads
Ingredients:
- 3 boneless chicken breasts
- salt and pepper to taste
- 4 flatbreads, like naan
- 1/2 cup hummus
- 1/2 cup cherry tomatoes, halved
- 1/2 a Persian cucumber, chopped
- 1/4 cup purple onion, chopped
- 1/3 cup crumbled feta cheese
Directions:
- If you’re using raw chicken breasts, place each one between two sheets of plastic wrap and pound until it’s 1/4-inch thick. Sprinkle with salt and pepper.
- Heat the grill to medium. Place the chicken on the grill and cook for 2-3 minutes per side or until no longer pink inside. Transfer to a cutting board and let rest for 2 – 3 minutes. Slice into strips. (If you’re using leftover cooked chicken, just pull it from the fridge and slice.)
- Place the flatbreads on the edge of the grill and toast for 1 – 2 minutes per side.
- Place the rest of the ingredients in separate bowls on the table.
- Spread 2 tablespoons of hummus onto each warmed flatbread and top with chicken, tomatoes, cucumbers, onions and feta. Serve immediately.
