Mediterranean Flatbread
Ingredients
For the Flatbread:
1 Package of Naan or Pita (I actually found these mini garlic naan breads at my local grocery store and they are perfect!)
1.5–2 lbs boneless, skinless chicken thighs or chicken breasts
1/2 red onion, cut into wedges
1 8-oz package mini bell peppers
For the Marinade:
½ cup olive oil
¼ cup red wine vinegar
2 garlic cloves, minced
Juice from one lemon
2 tsp dried oregano or dried Italian herbs
2 tsp Kosher salt
For Topping:
Fresh mint
Fresh parsley
Fresh dill
Good extra virgin olive oil (I’m currently loving Graza’s Drizzle Olive Oil)
Crumbled feta
Pepperoncinis
Harissa (optional for heat, I like TJ’s harissa)
Instructions
For the Chicken:
Add all the marinade ingredients together in a jar with an airtight lid. Seal and shake vigorously. In a dish or large zip-top bag, add the chicken and the veggies. Pour marinade over them and refrigerate overnight or up to 24 hours before grilling.
For the Grill:
1. Skewer the veggies. Heat the grill to medium-high heat. Oil the grill. Add the chicken and veggie skewers. Turn the chicken after 4 minutes. For the veggie skewers, rotate every two minutes until nice and grilled. Right before assembling, grill the flatbread for about 1-2 minutes per side.
2. Remove from the grill and cover the chicken to allow it to rest. After a few minutes, slice the chicken into strips.
For the Stovetop:
1. Over medium-high heat, add 1 Tbsp olive oil. Once heated, add the chicken. Cook for 4-5 minutes. Flip and cook for an additional 5 minutes. Remove to a plate and cover to let rest. In the same pan over medium-high heat, add another drizzle of olive oil. Add veggies. Sauté for a few minutes, until cooked but still crisp. About 2-3 minutes.
2. Warm the flatbread by placing it in the oven under the broiler for just about 2-3 minutes.
To assemble:
Spread some whipped feta on the flatbread. If using, spread a thin layer of harissa. Add slices of chicken along with grilled veggies. Top with fresh herbs and any additional crumbled feta. Drizzle with maple tahini and olive oil. Serve with pepperoncinis!