with Garlic Flatbreads and Tomato-Cucumber Salad
Ingredients: Chicken thighs • Flatbread (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) (milk, soy, wheat) • Tomatoes • Cucumber • Shallot • Yogurt sauce (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) (milk) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Indian spice blend (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide) (mustard) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Cilantro • Garlic.
Allergens
Utensils
Tags
Chicken Thighs
270 g
Flatbread
2 unit(s)
Tomato
1 unit(s)
Mini Cucumber
2 unit(s)
Shallot
1 unit(s)
Yogurt Sauce
3 tbsp
Ginger-Garlic Puree
2 tbsp
White Wine Vinegar
0.5 tbsp
Cilantro
7 g
Garlic, cloves
1 unit(s)
Indian Spice Mix
9 g
Butter
1 tbsp
Salt
0.13 tsp
Oil
1 tbsp
Sugar
0.25 tsp
Pepper
0.13 tsp
- Before starting, lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 450°F).
- Wash and dry all produce.
- Peel, then mince or grate garlic.
- Finely chop cilantro.
- Halve cucumber lengthwise, then cut into 1/4-inch half-moons.
- Cut tomato into 1/2-inch pieces.
- Peel, then cut shallot into 1/4-inch pieces.
- To a medium bowl, combine half the vinegar (use all for 4 servings), 1/4 tsp (1/2 tsp) garlic, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil.
- Add cucumbers, tomatoes, shallots and half the cilantro. Season with salt and pepper, then toss to combine.
- In the microwave, heat 1 tbsp (2 tbsp) butter for 30 sec, until melted. Add remaining garlic and season with salt and pepper, then stir to combine.
- Brush garlic butter over flatbreads. Stack flatbreads, buttered sides together, then wrap in foil.
- To another medium bowl, combine ginger-garlic puree, 1/2 tbsp (1 tbsp) oil and Indian Spice Mix. Season with salt and pepper, then stir to combine.
- Pat chicken dry with paper towels.
- To the bowl with marinade, add chicken, then toss to coat.
- To one side of the grill, add chicken. Close lid and grill for 5-6 min per side, flipping once, until cooked through.**
- Transfer to a plate.
- When chicken has been flipped, place flatbreads on the other side of the grill. Close lid and grill for 1-2 min per side, flipping once, until flatbreads are heated through.
- Thinly slice chicken.
- Divide flatbreads between plates and spread half the yogurt sauce on the base.
- Divide chicken between flatbreads, then drizzle with remaining yogurt sauce and sprinkle with remaining cilantro.
- Serve salad on the side.
660
kcal
Calories
26
g
Fat
8
g
Saturated Fat
65
g
Carbohydrate
9
g
Sugar
6
g
Dietary Fiber
41
g
Protein
155
mg
Cholesterol
1030
mg
Sodium
0.4
g
Trans Fat
950
mg
Potassium
200
mg
Calcium
6
mg
Iron
with Garlic Flatbreads and Tomato-Cucumber Salad
with Garlic Flatbreads and Tomato-Cucumber Salad
with Garlic Flatbreads and Tomato-Cucumber Salad
with Garlic Flatbreads and Tomato-Cucumber Salad
with Garlic Flatbreads and Tomato-Cucumber Salad
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