YOUR SOLIN GENERATED RECIPE
Garlic Chicken Flatbread with Creamy White Sauce
Sautéed garlic chicken and crisp red onions layered on a toasted flatbread with a velvety Greek yogurt sauce and fresh spinach.
INGREDIENTS
5 oz chicken breast
1 medium whole wheat flatbread
0.25 cup plain Greek yogurt
2 cloves garlic
1 tsp lemon juice
0.5 cup fresh baby spinach
2 tbsp red onion
0.5 oz feta cheese
0.5 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
PREPARATION
Dice the chicken breast into small, bite-sized pieces and finely mince the garlic cloves.
Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.
Add the chicken to the skillet and season with sea salt, black pepper, and dried oregano.
Sauté the chicken for 5-7 minutes until golden brown and cooked through, adding half of the minced garlic in the final minute.
In a small mixing bowl, whisk together the plain Greek yogurt, lemon juice, and the remaining minced garlic until smooth.
Lightly toast the whole wheat flatbread in a dry pan or oven until warm and slightly crisp.
Spread the creamy yogurt garlic sauce evenly across the surface of the toasted flatbread.
Layer the fresh baby spinach over the sauce, then top with the warm garlic chicken and thinly sliced red onions.
Sprinkle the crumbled feta cheese over the top, slice into wedges, and serve immediately.