Middle Eastern · Dinner
Sweet Pepper Chicken Flatbread (High-Protein)
A single flatbread topped with seared chicken breast, roasted sweet peppers, red onion and a garlic yogurt drizzle, finished with crumbled feta and fresh parsley. Cottage cheese folded into the yogurt sauce boosts protein to over 50g per serving while preserving the charred, herb-bright Middle Eastern flavor profile.
$5
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
612Calories
66.4gProtein
21.3gFat
38.1gCarbs
8.9gSugar
5.6gFiber
1180mgSodium
168mgChol
8.1gSat Fat
980mgPotassium
330mgCalcium
3.4mgIron
0.9mcgVitamin B12
58mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Slice the chicken breast into thin strips and toss with cumin, smoked paprika, salt and black pepper until evenly coated.
2
Sear
Heat olive oil in a skillet over medium-high heat and sear the chicken 6-7 minutes, turning once, until browned at edges and no longer pink inside.
3
Sauté
Push chicken aside, add the bell pepper and red onion, and sauté over medium heat 4-5 minutes until peppers soften and char lightly.
4
Blend
Mash the drained cottage cheese in a bowl until smooth, then stir in yogurt, minced garlic and lemon juice; season with salt.
5
Toast
Warm the flatbread in a dry skillet over medium heat 1-2 minutes per side until lightly spotted and pliable.
6
Build
Spread the garlic-yogurt sauce over warm flatbread, scatter seared chicken, peppers and onion on top, then finish with feta and chopped parsley.
7
Plate
Serve immediately while warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g chicken breast
- 22 naan-style flatbread (about 90g)
- 11 bell pepper
- 11 red onion
- 4 cloves4 cloves garlic
- 2/3 cup160g plain full-fat yogurt
- 1/2 cup110g cottage cheese
- 2 oz56g feta cheese
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp smoked paprika
- 2 tbsp2 tbsp lemon juice
- 4 tbsp4 tbsp parsley
- salt, to taste
- black pepper, to taste
