Yogurt-Marinated Chicken Flatbread
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 849
- Total Fat
- 45
- Saturated Fat
- 12
- Carbohydrates
- 77
- Dietary Fiber
- 7
- Sugar
- 14
- Protein
- 39
- Cholesterol
- 79
- Sodium
- 1614
- Total: 1 hr 50 min (includes marinating time)
- Active: 50 min
Ingredients
2 limes
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
2 1/2 cups full-fat Greek yogurt
Kosher salt and freshly ground black pepper
8 chicken tenders (about 1 pound)
1 1/2 cups self-rising flour, plus more for dusting (see Cook's Note)
Nonstick cooking spray, for the grill pan
2 tablespoons olive oil
1/2 English cucumber, sliced into rounds and quartered
8 grape tomatoes, quartered
1/4 cup crumbled feta
1/4 small red onion, thinly sliced
1/4 cup fresh cilantro leaves
Mixed greens, for serving
Directions
- Juice 1 of the limes into a medium bowl. Whisk in the cumin, turmeric, 1 cup of the yogurt, 1 teaspoon salt and a generous amount of black pepper. Add the chicken tenders and toss until well coated. Cover the bowl and refrigerate for at least 1 hour and up to overnight.
- Meanwhile, cut the remaining lime in half and juice one of the halves into a small bowl. Whisk in 1/2 cup yogurt and 1 tablespoon water until smooth; refrigerate until ready to serve. Cut the remaining lime half into wedges and set aside for serving.
- Put the flour, remaining 1 cup yogurt and 2 tablespoons water in a large bowl and mix with a fork until a shaggy dough forms. (The dough may appear dry and crumbly at first, but it will come together as you mix it.) Turn the mixture out onto a lightly floured surface and knead until the dough is smooth and slightly elastic, dusting with more flour if necessary, about 8 minutes. If the dough feels too dry, add water 1 tablespoon at a time and continue kneading until soft and pliable. Divide the dough into 4 pieces, roll into balls and pat out into four 8-inch rounds.
- Spray a grill pan generously with nonstick spray and heat over medium heat. Rub 2 of the dough rounds on each side with 1 tablespoon of the oil and place on the grill pan. Cook until dry around the edges and dark grill marks form, about 3 minutes. Flip and cook until golden on the other side, about 2 minutes more. Set aside and repeat with the remaining dough rounds and oil. Brush any remaining dough bits to the sides of the grill pan.
- Shake off as much marinade as possible from the chicken pieces and transfer to the grill pan. Cook until dark grill marks form and an instant-read thermometer inserted in the thickest part registers 165 degrees F, about 4 minutes per side.
- Spread each flatbread with 1 tablespoon of the yogurt sauce. Top each with 2 chicken tenders and sprinkle with one-quarter of the cucumbers, tomatoes, feta, red onion and cilantro. Drizzle with the remaining yogurt sauce and season with salt and pepper. Fold in half like a taco and serve immediately with lime wedges and mixed greens.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)