Chicken & beetroot flatbreads

Name: Chicken & beetroot flatbreads
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 450 g 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; 20 g pack dill, fronds roughly chopped; 1 Essential lemon, juice; 200 g packs The Levantine Table Handstretched Flatbreads; 330 g pouch cooked fresh beetroot

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

3 out of 5 stars(3) Rate this recipe

HealthyHigh protein2 of your 5 a day

Serves4
CourseLunch
Prepare10 mins
Cook10 mins
Total time20 mins

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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

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.
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