Chicken Flatbread with Herby Yoghurt Sauce
When it comes to summer, I adore a flatbread. They are so versatile, you can have them for breakfast with eggs. You can turn them into a small pizza, a great work lunch. The possibilities are endless. Just the right size, easy to grab and pop in the toaster or on a griddle pan. Today I have made a marinated chicken flatbread with a herby yoghurt sauce. The marinade is super simple but tastes nice and fresh with lemon juice bringing a little zing. The chicken is moist and succulent and the crunchy quick coleslaw adds a nice level of texture.
If you have time, marinade your chicken over night. But at least twenty minutes will be plenty enough to be honest. It just allows the spices and honey to soak into the meat. Hummus would be a good addition to this too, all the creamy, crunchy things. I like to fold mine in half and eat it like a filled pocket, but just as good flat with a knife and fork.
Chicken Flatbread with Herby Yoghurt Sauce
Serves: 2-4
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Ingredients
4 chicken breasts
2-4 flatbreads
Coriander, basil, parsley
50g each carrot, red cabbage, kohlrabi
2 tbsp plain yoghurt
1 lemon & 1 lime
15ml oil
15ml honey
Mango chutney
1 tsp each garlic granules, cumin & smoked paprika
1 tsp apple cider vinegar
1 tsp sugar
1 red chilli (optional)
Salt & pepper
Directions
To make herby yoghurt, grab a handful of basil, coriander and parsley. Chop finely and add to yoghurt with a small squeeze of lemon juice and some salt and pepper. Mix and pop in the fridge for later.
Marinade your chicken by adding it to a bowl with the oil, honey, lemon juice, cumin, garlic and paprika. Mix well to coat and leave in the fridge for at least 20 mins.
For the coleslaw, simply chop finely or grate the cabbage, carrot and kohlrabi. Add lime juice, a tsp of sugar, some chopped coriander and 1 tsp apple cider vinegar. Stir and pop in the fridge.
Get your pan nice and hot and add chicken, you shouldn’t have to add any extra oil. Pan fry on both sides, around 8 mins a side or until thoroughly cooked. You don’t want it to go dry, so try not to over cook. Leave to rest for five mins before slicing.
Heat through your flatbread, layer with herby yoghurt, mango chutney, coleslaw, chicken and herbs. I like to add a sprinkle of fresh chilli. Eat warm or cold, but if eating cold, don’t leave ingredients in the flatbread as it will go soggy. Make it up when ready to eat straight away instead.
All of these elements can be stored in mini containers for work lunches and will last up to four days.