with Yogurt Sauce and Feta
Ingredients: Chicken breast • Flatbread (milk, soy, wheat) (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) • Roma tomato • Arugula and spinach mix • Yogurt sauce (milk) (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Almonds • Red wine vinegar • Shawarma spice blend (spices and herbs, sugars (sugar, corn syrup solids), garlic powder, salt, corn starch, onion powder, silicon dioxide).
Allergens
Tags
Chicken Breasts
2 unit(s)
Flatbread
1 unit(s)
Arugula and Spinach Mix
56 g
Tomato
1 unit(s)
Feta Cheese, crumbled
0.25 cup
Almonds, sliced
28 g
Yogurt Sauce
3 tbsp
Red Wine Vinegar
0.5 tbsp
Shawarma Spice Blend
8 g
Sugar
0.5 tsp
Oil
3.5 tbsp
Salt
0.25 tsp
Pepper
0.25 tsp
- Before starting, preheat the broiler to high. Wash and dry all produce.
- Pat chicken dry with paper towels, then cut into 1-inch pieces.
- In a large bowl, toss together chicken, Shawarma Spice Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- To a foil-lined baking sheet, add chicken.
- Broil in the middle of the oven for 10-12 min, flipping once, until cooked through.**
- Meanwhile, in a large non-stick pan, heat 2 tbsp (4 tbsp) oil over medium.
- While the pan heats, cut half the flatbreads (use all for 4 servings) into 1/2-inch pieces.
- When the pan is hot, add flatbread pieces. Cook for 2-3 min, stirring often, until flatbreads begin to crisp all over.
- Add almonds. Cook for 2 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) Season with salt and pepper.
- Remove from heat and transfer to a plate.
- Cut tomato into 1/4-inch pieces.
- In a large bowl, whisk together half the vinegar (use all for 4 servings), 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper.
- Add arugula and spinach mix and tomatoes. Toss to coat.
- Divide salad between plates. Top with chicken and almond-flatbread mixture.
- Drizzle with yogurt sauce, then sprinkle feta over top.
If you've opted to get chicken breasts, pat chicken dry with paper towels, then cut into 1-inch pieces. Prepare and cook in the same way the recipe instructs you to prepare and cook diced chicken.
740
kcal
Calories
44
g
Fat
8
g
Saturated Fat
36
g
Carbohydrate
6
g
Sugar
5
g
Dietary Fiber
51
g
Protein
140
mg
Cholesterol
1010
mg
Sodium
0.1
g
Trans Fat
1050
mg
Potassium
250
mg
Calcium
4
mg
Iron
with Yogurt Sauce and Feta
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with Yogurt Sauce and Feta