Name: Spicy chicken sausage flatbread and salad
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 2 high-protein pita breads; 5 oz chicken sausage, sliced into half-moons; 1/2 medium yellow onion, thinly sliced; 1 tsp olive oil; 1/4 cup nonfat Greek yogurt; 1 tsp lemon juice; 1/4 tsp garlic powder; 1 tsp dried oregano; 1/2 tsp salt; 1/2 tsp black pepper; 1 tsp red pepper flakes; 2.5 oz mixed greens; 2 oz cucumber, sliced; 1 tsp red wine vinegar

Instructions

Prep 15 min · Cook 0 min

Heat half the olive oil in a 12-inch skillet over medium-high heat. Add the sliced onion and a small pinch of salt. Sauté until softened and starting to brown, about 5 minutes.
Push the onions to the sides of the skillet. Add the chicken sausage in a single layer in the center and brown for 3 minutes. Lower the heat to medium. Stir in the red pepper flakes, oregano, black pepper, and half the garlic powder. Cook for 2 more minutes, tossing to coat the sausage in the spices. Done when hot through, 165°F.
While the sausage browns, stir the Greek yogurt, lemon juice, the remaining garlic powder, and a small pinch of the salt together in a small bowl.
In a medium bowl, toss the mixed greens and cucumber with the red wine vinegar, the remaining olive oil, and the rest of the salt.
Toast the pita in a toaster or a separate dry pan until warm and lightly crisp, about 2 minutes. Spread the yogurt sauce over the warm pita and top with the spicy sausage and onion mixture. Serve with the side salad.

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Ingredients

Instructions

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