Chicken Yoghurt Flatbread Plate
Spiced chicken, cool yoghurt, warm flatbread.
Marinated chicken with herby yoghurt, warm flatbread and crunchy salad. Mediterranean-style plate that comes together fast and feeds the whole family.
Nutrition · per serving
Method
- 1
Season the chicken
Pat the chicken breast dry and season both sides with sea salt, black pepper, a pinch of smoked paprika, garlic powder, onion powder and mild chilli powder. If the breast is thick, butterfly it so it cooks fast and stays juicy.
- 2
Cook and rest
Heat a pan over medium-high and cook the chicken for 3–4 minutes a side until golden and cooked through. Rest for 3 minutes before slicing across the grain so the juices stay in the meat.
- 3
Warm and chop
Warm the flatbread in a dry pan for 20–30 seconds a side until flexible. Dice the cucumber and tomato while it warms, then season the veg with the smallest pinch of salt so it tastes alive.
- 4
Plate it messy
Swipe the Greek yoghurt over the plate, lay the warm flatbread alongside and pile on sliced chicken, cucumber and tomato. Finish with coriander, the remaining smoked paprika, a pinch of the garlic, onion and chilli powders and a crack of pepper.