Description
Easy high protein flatbreads topped with grilled chicken, fresh vegetables, and a creamy herb spread.
Ingredients
- 2 naan flatbreads
- 1 tablespoon olive oil
- 2 chicken fillets
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 half teaspoon salt
- 1 half teaspoon black pepper
- 1 cup cottage cheese
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped dill
- 1 half teaspoon salt
- 1 half teaspoon black pepper
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1 quarter cup red onion thinly sliced
- 1 quarter cup kalamata olives
- 1 quarter cup crumbled feta cheese
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon chopped parsley
- 1 half teaspoon salt
- 1 half teaspoon black pepper
Instructions
- Preheat a grill pan or skillet over medium heat.
- Rub chicken fillets with olive oil, oregano, garlic powder, paprika, salt, and black pepper.
- Cook chicken for 5 to 6 minutes per side until fully cooked and internal temperature reaches 165°F, then rest for 5 minutes and slice into strips.
- Brush naan flatbreads lightly with olive oil and warm in a skillet or oven at 375 degrees for 3 to 5 minutes until soft and slightly crisp.
- In a bowl, mix cottage cheese, olive oil, lemon juice, dill, salt, and black pepper until creamy.
- In another bowl, combine tomatoes, cucumber, red onion, olives, feta, olive oil, lemon juice, parsley, salt, and black pepper and toss gently.
- Spread cottage cheese mixture evenly over each warm flatbread.
- Top with sliced chicken followed by generous spoonfuls of Greek salad mixture.
- Serve immediately while warm.
Notes
- Assemble just before serving to keep the flatbread from becoming soggy.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dinner
- Method: Grilling/Skillet
- Cuisine: Mediterranean