Low Carb Grilled Chicken Flatbread
Discover the perfect harmony of flavor and nutrition with this Low Carb Grilled Chicken Flatbread recipe—an easy, wholesome dish that’s ideal for busy weeknights or casual gatherings. Tender, marinated chicken breasts are grilled to perfection and layered over warm, golden flatbreads, creating a savory base for a medley of fresh toppings. Juicy cherry tomatoes, crisp cucumbers, vibrant red onion, and fragrant basil come together with tangy feta cheese to deliver a refreshing Mediterranean-inspired bite in every mouthful. The use of low-carb flatbreads ensures this recipe is both guilt-free and satisfying, catering to keto and low-carb diets without compromising on taste. With a prep time of just 20 minutes and a cook time of 15 minutes, this dish is a quick and crowd-pleasing option that’s best served warm and drizzled with extra marinade for a burst of flavor.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 3 tablespoons Olive oil
- 1 whole Lemon
- 2 cloves Garlic cloves
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 pieces Low-carb flatbreads
- 1 cup Cherry tomatoes
- 0.5 whole Red onion
- 1 whole Cucumber
- 0.25 cup Fresh basil
- 0.5 cup Feta cheese
Instructions
Juice the lemon and mince the garlic cloves. In a bowl, combine 2 tablespoons of olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
Place the chicken breasts in a shallow dish and pour the marinade over them, ensuring each piece is well coated. Cover and refrigerate for at least 20 minutes.
Preheat the grill to medium-high heat. Grill the chicken breasts for approximately 6-7 minutes on each side or until fully cooked and juices run clear. Remove from grill and let rest for 5 minutes.
While the chicken is resting, thinly slice the cherry tomatoes, red onion, and cucumber. Chop the fresh basil.
Cut the grilled chicken breasts into thin slices.
Heat a skillet over medium heat and lightly brush each low-carb flatbread with remaining 1 tablespoon of olive oil.
In the skillet, warm each flatbread for about 1-2 minutes on each side until just brown and heated through.
To assemble, layer the sliced chicken evenly over each flatbread, followed by a sprinkle of sliced cherry tomatoes, red onion, cucumber, basil, and crumbled feta cheese.
Drizzle any remaining marinade over the top for added flavor if desired, and serve immediately.
Nutrition Facts
Calories |
1536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.7 g | 107% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 273 mg | 91% | |
| Sodium | 4824 mg | 210% | |
| Total Carbohydrate | 59.3 g | 22% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 17.6 g | ||
| Protein | 123.2 g | 246% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 728 mg | 56% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1964 mg | 42% | |
*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.
