Gluten-Free Grilled Chicken Flatbread
Elevate your dinner routine with this vibrant and flavorful Gluten-Free Grilled Chicken Flatbread! Perfect for a quick yet satisfying meal, this recipe pairs tender, marinated grilled chicken with a colorful medley of fresh vegetables, crumbled feta, and a creamy, herb-infused Greek yogurt sauce. Served atop crispy gluten-free flatbreads, this dish blends Mediterranean-inspired flavors with a wholesome twist, making it ideal for gluten-free diets. Ready in just 35 minutes, it’s an excellent choice for busy weeknights or casual gatherings. Whether you’re seeking a healthier alternative or a delicious way to enjoy flatbread, this recipe is sure to impress.
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Recipe Information
Ingredients
- 2 pieces Gluten-Free Flatbreads
- 2 pieces Boneless Skinless Chicken Breasts
- 2 tablespoons Olive Oil
- 1 tablespoon Lemon Juice
- 1 teaspoon Garlic Powder
- 1 teaspoon Dried Oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 1 medium Red Bell Pepper
- 0.5 medium Red Onion
- 10 pieces Cherry Tomatoes
- 0.5 cup Feta Cheese
- 0.25 cup Fresh Basil Leaves
- 0.25 cup Fresh Parsley Leaves
- 0.25 cup Fresh Mint Leaves
- 0.5 cup Greek Yogurt
- 1 teaspoon Honey
Instructions
In a bowl, combine 1 tablespoon of olive oil, lemon juice, garlic powder, dried oregano, salt, and black pepper. Add the chicken breasts and coat them well. Let them marinate for at least 10 minutes.
While the chicken is marinating, preheat the grill to medium-high heat.
Slice the red bell pepper and red onion thinly. Slice the cherry tomatoes in half.
Grill the chicken breasts on the preheated grill for 6 to 7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let rest for 5 minutes before slicing into strips.
Brush the gluten-free flatbreads with the remaining 1 tablespoon of olive oil and grill for 1 to 2 minutes on each side until slightly crispy.
In a small food processor or blender, combine the fresh basil, parsley, mint leaves, Greek yogurt, and honey. Blend until smooth to form the herb sauce.
To assemble the flatbreads, spread a thin layer of the herb sauce over each flatbread.
Top with sliced grilled chicken, red bell pepper, red onion slices, cherry tomatoes, and crumbled feta cheese.
Drizzle with extra herb sauce if desired and serve immediately.
Nutrition Facts
Calories |
1532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.2 g | 81% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 367 mg | 122% | |
| Sodium | 4060 mg | 177% | |
| Total Carbohydrate | 97.0 g | 35% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 26.5 g | ||
| Protein | 141.3 g | 283% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 882 mg | 68% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2711 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
