Greek · Dinner
Chicken and Peppers Flatbread Bake
A Greek-inspired flatbread topped with garlic-oregano yogurt sauce, sautéed chicken breast, bell peppers and red onion, then finished with crumbled feta and fresh dill. Baked until the flatbread crisps at the edges and the peppers soften, it is served warm as a folded or open-faced single portion.
$5
15 minsPrep
18 minsCook
33 minsTotal
EasyLevel
Nutrition per serving
617Calories
53.2gProtein
25.1gFat
41.8gCarbs
7.2gSugar
4.7gFiber
1052mgSodium
145mgChol
9.1gSat Fat
862mgPotassium
297mgCalcium
3.3mgIron
0.7mcgVitamin B12
66mgVitamin C
protein-rich
gluten-free-adaptable
mediterranean
Instructions
1
Prep
Pat chicken dry and season with salt and pepper. Slice peppers and onion thinly. Mince garlic and chop dill. Preheat oven to 220C (425F).
2
Heat olive oil in a skillet over medium-high heat. Sauté chicken slices for 4–5 minutes, turning once, until opaque and lightly browned.
3
Add peppers, onion, and dried oregano to the skillet over medium heat for 4–5 minutes, stirring occasionally, until softened with light char.
4
Whisk yogurt, garlic, and lemon juice together until smooth. Brush pita with oil, spread sauce leaving a border, top with chicken, peppers and feta. Bake at 220C for 8–10 minutes until edges crisp and feta softens.
5
Plate
Slide flatbread onto a plate, scatter fresh dill over the top and slice into wedges to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken breast
- 22 pita flatbread (about 2.5 oz/70g)
- 2 tsp2 tsp olive oil, plus extra for brushing
- 11 red bell pepper
- 11 green bell pepper
- 11 red onion
- 4 tbsp60g crumbled feta cheese
- 4 tbsp60g plain yogurt
- 1 clove1 clove garlic
- 1 tsp1 tsp dried oregano
- 1 tsp1 tsp lemon juice
- 2 tsp2 tsp fresh dill
- salt, to taste
- black pepper, to taste
