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Prep time
15 minutes
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Cook time
15 minutes
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Serves
1
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Ingredients
- Group A: Flatbread assembly
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1
regular sized naan or flatbread
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3 tablespoons
basil pesto
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4 ounces
chicken breast
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1 tablespoon
strawberry vinaigrette
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Red onion slivers
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1-2
small baby red radishes, thinly sliced
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1 tablespoon
crumbled feta cheese
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1
scallion, thinly sliced
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Fresh mint leaves
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1 sprig
fresh parsley
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1/4 teaspoon
red chili flakes
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1/4 teaspoon
dried oregano
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1/4 teaspoon
garlic powder
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1/2 tablespoon
lemon juice
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1/2 tablespoon
white vinegar
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Salt & pepper, to taste
- Group B: Strawberry vinaigrette
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3/4 cup
strawberry coulis or purée
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1
shallot
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2
large garlic cloves
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1/4 teaspoon
ground black pepper
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1/3 cup
olive oil
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1/3 cup
balsamic vinaigrette
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1/4 teaspoon
salt
Directions
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Make the vinaigrette: Add all the Group B ingredients to a blender till the mixture reaches a smooth, thick consistency.
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Make the chicken: Coat with oregano, red chili flakes, garlic powder, salt, & pepper. Sauté in an oiled pan till well cooked.
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Warm the flatbread in the oven at 350 F for 5 - 6 minutes. Brush with butter while warm. Smear the naan with basil or any other green pesto.
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Add the chicken to the flatbread and top off with dollops of the strawberry vinaigrette. Toss the red onion slivers and sliced red radish in a mixture of white vinegar & lemon juice. Add over the chicken.
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Top off with crumbled feta cheese, thinly sliced scallions, fresh mint leaves, and fresh parsley and dig right in!
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