- 4
- 35 mins
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Ingredients
- 12 ounces skinless, boneless chicken breast halves
- 4 teaspoons lemon-pepper seasoning
- 1 tablespoon olive oil
- 4 7-inch flatbread rounds
- 1/2 cup prepared roasted garlic hummus
- 1/2 cup plain Greek yogurt
- 1/2 cup halved grape tomatoes
- 1/2 cup sliced English cucumber
- 1/4 cup chopped onion
- 1/4 cup crumbled feta cheese
- Snipped fresh flat-leaf Italian parsley (optional
Preparation
Step 1
Place chicken breast halves between pieces of plastic wrap. Using the flat side of a meat mallet, pound each to 1/4-inch thickness. Sprinkle chicken with lemon-pepper seasoning.
In a very large skillet heat oil over medium-high heat. Add chicken in batches; cook 2 to 3 minutes per side or until chicken is no longer pink in center (165 degrees F). Transfer to a cutting board; let stand 2 minutes. Cut into strips. Carefully wipe skillet dry.
Add flatbreads in same skillet; toast over medium-high heat 1 to 2 minutes each side.
In a small bowl combine hummus and yogurt. Spread on flatbreads. Top with chicken, tomatoes, cucumber, onion, and feta. Sprinkle with parsley, if desired.