Middle Eastern · Dinner
Sweet Pepper Chicken Flatbread
Seared chicken breast with roasted bell peppers and onion on whole-wheat flatbread, dressed with garlic-yogurt sauce and finished with sumac, parsley and lemon. A Middle Eastern-inspired low-calorie flatbread combining lean protein, charred vegetables and bright Mediterranean spices.
$4
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
386Calories
45.2gProtein
10.4gFat
30.1gCarbs
6.8gSugar
6.1gFiber
520mgSodium
141mgChol
2.5gSat Fat
870mgPotassium
150mgCalcium
3.1mgIron
0.5mcgVitamin B12
68mgVitamin C
Goes well with
Pale Ale
local
Ayran
international
low-calorie
protein-rich
high-fiber
low-calorie
Instructions
1
Prep
Slice chicken breast thin, cut bell pepper into strips, thinly slice onion, and mince garlic. Season chicken with salt, black pepper and half the cumin.
2
Heat the olive oil in a nonstick skillet over medium-high heat. Sear chicken slices 4-5 minutes, turning once, until no longer pink in centre and lightly browned at edges.
3
Add bell pepper, onion and remaining cumin to the skillet. Cook over medium heat 5-6 minutes, stirring occasionally, until peppers soften and char lightly.
4
Whisk together yogurt, grated garlic, lemon juice and a pinch of salt. Warm flatbread in a dry skillet over medium heat 1-2 minutes per side until soft and lightly toasted.
5
Plate
Spread yogurt sauce over flatbread, top with chicken and pepper mixture, scatter chopped parsley and sumac over top, and serve open-faced.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast
- 11 red bell pepper
- 11 onion
- 2 clove2 clove garlic
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp sumac, plus extra for garnish
- 2 tsp2 tsp olive oil
- 22 small whole-wheat flatbread (about 2 oz/57g)
- 1/2 cup120g plain yogurt
- 1 clove1 clove garlic
- 2 tsp2 tsp lemon juice
- 2 tbsp2 tbsp parsley
- salt, to taste
- black pepper, to taste
