Spanakopita-Inspired Chicken Flatbreads
with Feta & Tzatziki
Cooking time
15 minutes
Servings
2/4
Calories
650 /serving
It all starts with a Greek legend: spinach, feta and sun-dried tomatoes, otherwise known as spanakopita, lay down a tasty base on naan bread. After that it's chunks of chicken, which come to you conveniently pre-cut, so you can be eating in 15.
We will send you:
- 340g Diced chicken thighs
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 15ml Minced garlic
- 15g Sliced sun-dried tomatoes
- 30g Feta
- 60g Tzatziki or raita
- 2 Naan
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red pepper bell, vinegar powder, yeast extract, green pepper bell, canola oil, paprika, cellulose, turmeric, Cayenne pepper, citric acid)
Contains: Milk • Sulphites • Wheat
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
23 g
Saturated Fat
6 g
Sodium
1820 mg
Total Carb
68 g
Sugars
9 g
Protein
51 g
Fibre
5 g
Preparation
Warm the naan
- Preheat the oven to 450°F.
- In a large pan, heat a generous drizzle of oil on medium-high.
- Arrange the naan on a lined sheet pan.
- Drizzle with oil and season with ½ the spices.
- Toast in the oven, 5 to 6 min., until beginning to crisp.
Cook the chicken
- Meanwhile, pat the chicken dry; season with the remaining spices and S&P.
- To the preheated pan, add the chicken* and cook, turning occasionally, 4 to 6 min., until browned and cooked through.
Cook the vegetables
- To the pan of chicken, add the garlic, tomatoes and spinach.
- Cook, stirring often, 1 to 2 min., until wilted.
Plate your dish
- Divide the naan between your plates.
- Spread with the tzatziki.
- Top with the chicken, vegetables and cheese (crumble beforehand).
- Cut the flatbreads into wedges if desired. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
