Peri-peri roast chicken flatbreads
6
Points®
Total time: 45 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Enjoy all the flavours of peri-peri chicken flatbreads at home in this oven-baked version of the popular takeaway dish.
Ingredients
Peri peri seasoning
1½ tbs
Fresh lemon rind
1 tsp, finely grated
Lemon juice
2 tbs
Garlic
3 clove(s), crushed
Skinless chicken breast
660 g, (4 x 165g)
99% fat-free, plain Greek yoghurt, unsweetened
¼ cup(s), (60g)
Smoked paprika
½ tsp, plus extra to serve
Cos lettuce
1 baby, coarsely shredded
Tomato(es)
2 medium, chopped
Lebanese cucumber
1 medium, chopped
Red onion
1 medium, thinly sliced
Flat bread
232 g, (4 x 58g flatbreads), warmed
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat the oven to 180°C. Line a large, shallow sided baking tray with baking paper.
2
Place peri-peri seasoning, ½ teaspoon lemon rind, 1 tablespoon lemon juice and 2 teaspoons garlic in a large bowl and mix well. Add chicken and rub all over with spice mix to coat evenly.
3
Transfer chicken to prepared tray. Bake for 25-30 minutes, or until golden and cooked through. Rest for 5 minutes before thickly slicing.
4
Meanwhile, to make dressing, combine yoghurt and paprika with the remaining lemon rind and garlic in a small bowl. Season with salt and pepper and mix well.
5
Toss lettuce, tomatoes, cucumber, red onion and remaining lemon juice in a large bowl.
6
Top flat breads with chicken and salad. Dollop yoghurt dressing over filling, sprinkle with extra paprika and fold in half to serve.
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