Grilled Chicken Flatbreads w. Cherry Tomatoes & Creamy Feta
2016-07-27 17:58:54
Serves 6
Prep Time
2 hr 30 min
Cook Time
1 hr 10 min
Total Time
3 hr 40 min
Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
- 4 tablespoons olive oil
- 2 lemons, zest and juice
- 4 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon red wine vinegar
- 1 tablespoon honey
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1 pint cherry tomatoes, quartered
- 1/2 cup fresh basil, julienned
- 1 tablespoon fresh oregano, chopped
Feta Spread
- 1/2 cup plain Greek yogurt
- 8 ounces feta, crumbled
- 4 garlic cloves, roasted
- 1 1/2 tablespoons olive oil
- 1 1/2 tablespoons fresh basil, chopped
- 1 1/2 tablespoons fresh oregano, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Pita
- 1 cup warm water
- 1 package active dry yeast
- 1 tablespoon honey
- 1 1/2 cups whole wheat flour
- 1 cup flour
- 1/2 teaspoon salt
Instructions
- In medium bowl, whisk together the olive oil, lemon zest and juice, garlic, vinegar, salt, pepper, paprika and cumin. Transfer to a plastic bag with the chicken and refrigerate, minimum 2 hours and up to overnight.
- Preheat the over to 375 degrees. Cut the top off a bulb of garlic, drizzle with a tablespoon of olive and sprinkle with salt and pepper. Roast for 45 minutes or until soft.
- While roasted, begin making the pita. In a large bowl, combine the water, yeast and honey and let sit until foamy, 10 minutes. Stir in the flour and salt. Transfer to a flour surface and knead until a ball forms 5 minutes. Add more flour if the dough it too sticky. Spray the inside of a bowl with pam and place dough inside. Cover and set in a warm place so the dough can rise, 1 hour.
- Heat the grill to medium-high heat and cook the chicken, 7 minutes a side. Remove and let cool slightly before shredding.
- While the chicken is cooking, make the feta spread by combining all ingredients in a small bowl until smooth.
- Using a knife, portion 1/2 to 1 cup of dough (depending on how large you want your flatbreads to be) and roll on a floured surface until 1/4 inch thick. Rub the grill with oil and transfer dough to the grill, grilling 3-4 minutes a side or until slightly charred but still chewy.
- To assemble the pitas, spread each pita with a generous portion of feta spread and top with cherry tomatoes, chicken, basil and oregano.
Adapted from How Sweet Eats
Adapted from How Sweet Eats
SALT & PREPPY https://www.saltandpreppy.com/
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