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Chicken & beetroot flatbreads

Chicken & beetroot flatbreads

Pile soft flatbreads with fragrant spiced chicken and a cooling dill-spiked yogurt. 

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HealthyHigh protein2 of your 5 a day
  • Serves4
  • CourseLunch
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 450g pack Essential Spinach, washed
  • 4 chicken breasts
  • 2 tsp Cooks’ Ingredients Lebanese 7 Spice Blend
  • 2 tsp olive oil
  • 8 tbsp Essential Greek Style Yogurt
  • 20g pack dill, fronds roughly chopped
  • 1 Essential lemon, juice
  • 2 x 200g packs The Levantine Table Handstretched Flatbreads
  • 330g pouch cooked fresh beetroot


  1. Boil a kettle. Put ¾ of the spinach in a colander over the sink and pour over the just-boiled water; set aside to drain. Cut each chicken breast into 3 strips, put in a bowl and coat in the spice blend and oil; season. Set a griddle or frying pan over a medium- high heat. Cook the chicken for 4-5 minutes on each side, until cooked through, the juices run clear and no pink meat remains.

  2. While the chicken cooks, squeeze the water from the spinach, then roughly chop it and put in a bowl with the yogurt and most of the dill. Stir in the lemon juice and season. Slice the beetroot. Heat the flatbreads according to pack instructions (or use the hot griddle), then spread over the yogurt and top with the remaining spinach and the beetroot. Add the chicken, scatter over the remaining dill and serve.


Typical values per serving when made using specific products in recipe


2,559kJ/ 608kcals



Saturated Fat












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