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One Pan Chicken Flatbreads


Rate this recipe 4.7/5 (3 Votes)


  • 12 oz skinless, boneless chicken breast halves
  • 4 tsp lemon pepper seasoning
  • 1 Tbsp 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 chopped English cucumber
  • 1/4 cup chopped onion
  • 1/4 cup crumbled feta cheese


Level of difficulty Average
Cost Average budget


Step 1

place chicken breast halve between pieces of plastic wrap. Using the flat side of a meat mallet, pound each to 1/4 inch thick. Sprinkle chicken with lemon pepper seasoning.

Step 2

In a very large skillet heat oil over medium high heat. Add chicken in batches, cook 2 to 3 minutes per side or until no longer pink in center. Transfer to cutting board; let stand 2 minutes. cut into strips. Carefully wipe skillet dry.

Step 3

Add flatbreads to skillet; toast over medium high heat 1 to 2 minutes per side.

Step 4

In a small bowl combine hummus and yogurt. Spread on flatbreads. top with chicken, tomatoes, cumcumber, onion, and feta. Sprinkle with parsley if desired.


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