Your cart is empty
Cook
15m
Ingredients
Method
Nutrition
Turn cooking mode on
To make the flatbreads:
1.
Combine the plain flour, Greek yogurt, baking soda, and sea salt in a bowl. Mix until a dough forms, then knead lightly until smooth. Divide the dough (if making more than one flatbread), then on a floured surface - roll into flatbreads using a rolling pin.
40 g Plain flour
40 g Greek yogurt
1 pinch Baking soda
1 pinch Sea salt
2.
Cook in a dry skillet or frying pan on medium-high heat for a minute or two each side until golden.
For the spiced chicken:
1.
In a bowl mix the chicken breast cubes with the Greek yogurt, tomato puree, turmeric, cumin, and paprika, along with a pinch of salt and pepper. Stir to coat evenly and set aside to marinate for a few minutes.
150 g Chicken breast
1 tbsp Greek yogurt
1 tbsp Tomato puree
1/2 tsp Turmeric
1/2 tsp Cumin
1 tsp Paprika
2.
Heat a frying pan on medium heat, then add the chicken and cook for around 8-10 minutes , turning until the outside is browned and the chicken is cooked through. Alternatively air-fry if preferred, for around 8-10 minutes at 200°C (392°F) (or until fully cooked, time will depend on the size of the chicken chunks).
For the avocado:
1.
In a bowl, mash the avocado with the juice of a lime wedge. Stir in the chopped fresh coriander and chilli flakes until combined.
1/2 Avocado
1 Lime wedge
1 tbsp Fresh coriander
1 pinch Chilli flakes
Serve:
1.
Serve the flatbread with the mashed avocado and the chicken, top with the sliced red onion and some extra fresh coriander.
1/4 Red onion
For
1
M
I
For the flatbreads:
40
g
Plain flour
40
g
Greek yogurt, 0-5%
1
pinch
Baking soda
1
pinch
Sea salt
For the spiced chicken:
150
g
Chicken breast, raw weight, sliced into cubes
1
tbsp
Greek yogurt, 0-5%
1
tbsp
Tomato puree
1/2
tsp
Turmeric
1/2
tsp
Cumin
1
tsp
Paprika
For the avocado:
1/2
Avocado
1
Lime wedge, for the juice
1
tbsp
Fresh coriander, chopped
1
pinch
Chilli flakes
To serve:
1/4
Red onion, thinly sliced
Per Serving
Calories
466kcal
Fat
17g
Carbs
42g
Protein
46g
Fibre
7g
Only visible to you
Made it?
Cancel
J
Jud
a day ago
This was a tricky one! We cooked for 4 and with the recipe given, the dough turned out super sticky but we got there in the end after a lot of flour and patience. The first few flatbreads turned out hard and thick but after a few tries we got it. Maybe it would’ve been more successful overall if we did 1-2 servings. Does the temperature of the yogurt matter here? I wonder if the coldness of it contributed to the sticky texture as we were mixing it together
Like
Reply
Cancel
M
Meg
2 months ago
Delicious!! So much flavour and loved how simple it was to make 🥑
Like
Reply
Cancel
Rosa
2 months ago
So glad you loved this one, it's one of my favourites!! 🌱🫶🏼
Like
Reply
Cancel
Cook
15m
Ingredients
Method
Nutrition
Turn cooking mode on
To make the flatbreads:
1.
Combine the plain flour, Greek yogurt, baking soda, and sea salt in a bowl. Mix until a dough forms, then knead lightly until smooth. Divide the dough (if making more than one flatbread), then on a floured surface - roll into flatbreads using a rolling pin.
40 g Plain flour
40 g Greek yogurt
1 pinch Baking soda
1 pinch Sea salt
2.
Cook in a dry skillet or frying pan on medium-high heat for a minute or two each side until golden.
For the spiced chicken:
1.
In a bowl mix the chicken breast cubes with the Greek yogurt, tomato puree, turmeric, cumin, and paprika, along with a pinch of salt and pepper. Stir to coat evenly and set aside to marinate for a few minutes.
150 g Chicken breast
1 tbsp Greek yogurt
1 tbsp Tomato puree
1/2 tsp Turmeric
1/2 tsp Cumin
1 tsp Paprika
2.
Heat a frying pan on medium heat, then add the chicken and cook for around 8-10 minutes , turning until the outside is browned and the chicken is cooked through. Alternatively air-fry if preferred, for around 8-10 minutes at 200°C (392°F) (or until fully cooked, time will depend on the size of the chicken chunks).
For the avocado:
1.
In a bowl, mash the avocado with the juice of a lime wedge. Stir in the chopped fresh coriander and chilli flakes until combined.
1/2 Avocado
1 Lime wedge
1 tbsp Fresh coriander
1 pinch Chilli flakes
Serve:
1.
Serve the flatbread with the mashed avocado and the chicken, top with the sliced red onion and some extra fresh coriander.
1/4 Red onion
For
1
M
I
For the flatbreads:
40
g
Plain flour
40
g
Greek yogurt, 0-5%
1
pinch
Baking soda
1
pinch
Sea salt
For the spiced chicken:
150
g
Chicken breast, raw weight, sliced into cubes
1
tbsp
Greek yogurt, 0-5%
1
tbsp
Tomato puree
1/2
tsp
Turmeric
1/2
tsp
Cumin
1
tsp
Paprika
For the avocado:
1/2
Avocado
1
Lime wedge, for the juice
1
tbsp
Fresh coriander, chopped
1
pinch
Chilli flakes
To serve:
1/4
Red onion, thinly sliced
Per Serving
Calories
466kcal
Fat
17g
Carbs
42g
Protein
46g
Fibre
7g
Only visible to you
Made it?
Cancel
J
Jud
a day ago
This was a tricky one! We cooked for 4 and with the recipe given, the dough turned out super sticky but we got there in the end after a lot of flour and patience. The first few flatbreads turned out hard and thick but after a few tries we got it. Maybe it would’ve been more successful overall if we did 1-2 servings. Does the temperature of the yogurt matter here? I wonder if the coldness of it contributed to the sticky texture as we were mixing it together
Like
Reply
Cancel
M
Meg
2 months ago
Delicious!! So much flavour and loved how simple it was to make 🥑
Like
Reply
Cancel
Rosa
2 months ago
So glad you loved this one, it's one of my favourites!! 🌱🫶🏼
Like
Reply
Cancel
