Dairy-Free Grilled Chicken Flatbread
Elevate your mealtime with this Dairy-Free Grilled Chicken Flatbread, a vibrant and wholesome recipe that strikes the perfect balance between flavors and textures. Featuring juicy marinated chicken seasoned with a zesty blend of olive oil, lemon juice, paprika, and oregano, this dish is grilled to perfection for a smoky finish. The tender flatbreads are toasted and generously layered with creamy hummus, then topped with fresh, crisp vegetables like red bell peppers, cucumbers, and red onions. Finished with a sprinkle of parsley, this recipe is entirely dairy-free, making it ideal for those with dietary restrictions or simply looking for a healthier option. Ready in just 40 minutes, this flatbread offers an easy yet impressive lunch or dinner solution that’s bursting with Mediterranean-inspired goodness.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Boneless skinless chicken breasts
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 pieces Flatbreads
- 1 medium Red bell pepper
- 0.5 medium Cucumber
- 0.5 medium Red onion
- 1 cup Hummus
- 2 tablespoons Fresh parsley
Instructions
Begin by marinating the chicken breasts. In a small bowl, whisk together 2 tablespoons of olive oil, lemon juice, garlic powder, onion powder, paprika, dried oregano, salt, and black pepper.
Place the chicken breasts in a resealable bag or a shallow dish and pour the marinade over them. Ensure the chicken is well-coated, seal, and refrigerate for at least 15 minutes or up to 2 hours.
While the chicken is marinating, prepare the vegetables. Slice the red bell pepper and cucumber into thin strips, and the red onion into thin rings. Set aside.
Preheat your grill or grill pan over medium-high heat. Lightly oil the grill grates with the remaining tablespoon of olive oil to prevent sticking.
Remove the chicken from the marinade, allowing any excess to drip off. Grill the chicken for about 6-7 minutes per side or until fully cooked with an internal temperature of 165°F (74°C). Remove from grill and let it rest for 5 minutes before slicing into thin strips.
Warm the flatbreads on the grill for about 1-2 minutes per side or until lightly toasted but still pliable.
Spread a generous layer of hummus evenly over each flatbread. Top with slices of grilled chicken, followed by the sliced bell pepper, cucumber, and red onion rings.
Garnish with chopped fresh parsley before serving.
Serve immediately, and enjoy your dairy-free grilled chicken flatbread!
Nutrition Facts
Calories |
2153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.8 g | 137% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 22.0 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 4689 mg | 204% | |
| Total Carbohydrate | 161.6 g | 59% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 14.6 g | ||
| Protein | 145.7 g | 291% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 263 mg | 20% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2496 mg | 53% | |
*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.
