Middle Eastern · Lunch
Sweet Pepper Chicken Flatbread
Pan-seared chicken thigh seasoned with cumin and sumac, cooked with blistered bell peppers and onions, then folded into warm pita with garlic yogurt, fresh parsley, and feta. Finished with lemon juice for a tangy Middle Eastern handheld meal.
$5
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
612Calories
47.8gProtein
29.8gFat
38.6gCarbs
6.8gSugar
4.9gFiber
890mgSodium
209mgChol
8.4gSat Fat
790mgPotassium
210mgCalcium
3.8mgIron
0.9mcgVitamin B12
48mgVitamin C
gluten-free-adaptable
protein-rich
mediterranean
thirty-min-meals
all-time-classics
Instructions
1
Prep
Toss chicken thigh with cumin, sumac, smoked paprika, half the garlic, salt, and pepper; let sit uncovered 10 minutes.
2
Sear
Heat olive oil in a skillet over medium-high heat; add chicken and cook 6–7 minutes, turning occasionally, until browned and cooked through.
3
Sauté
Add bell pepper and onion to the skillet; cook over medium heat 4–5 minutes, stirring occasionally, until softened with light char.
4
Toast
Warm pita in a dry skillet over medium heat 30 seconds per side until puffed and lightly spotted.
5
Whisk
In a small bowl, whisk yogurt with remaining garlic and lemon juice until smooth.
6
Build
Spread garlic yogurt on warm pita, layer chicken and peppers on top, then scatter parsley and feta over the filling.
7
Plate
Fold the pita around the filling and place on a plate, working quickly so the pita stays pliable.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless skinless chicken thigh
- 11 bell pepper
- 11 onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ground cumin
- 2 tsp2 tsp sumac
- 1 tsp1 tsp smoked paprika
- 2 tbsp30ml olive oil
- 22 pita (about 2.4 oz/68g)
- 1/2 cup120g plain yogurt
- 2 tsp2 tsp lemon juice
- 2 tbsp2 tbsp parsley
- 2 tbsp20g crumbled feta
- salt, to taste
- black pepper, to taste
