Low Sodium Grilled Chicken Flatbread
Elevate your weeknight dinner game with this vibrant and heart-healthy **Low Sodium Grilled Chicken Flatbread** recipe. Featuring tender strips of marinated chicken, charred to perfection on the grill, this flatbread is loaded with fresh, colorful veggies like red onion, cherry tomatoes, and cucumber. Made from scratch, the hearty whole wheat flatbread serves as the perfect base, offering a wholesome and homemade touch. A sprinkle of tangy feta cheese and fresh parsley ties it all together, creating a Mediterranean-inspired feast that’s low in sodium yet brimming with flavor. Ready in under an hour, this recipe is ideal for anyone seeking a simple, nutritious, and satisfying meal option. Serve it warm and sliced for a crowd-pleasing dish that’s as delicious as it is healthy! Perfect keywords: low sodium recipe, grilled chicken flatbread, Mediterranean flatbread, homemade flatbread recipe.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breast
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic
- 1 teaspoon dried oregano
- 0.5 teaspoon ground black pepper
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- 0.75 cup warm water
- 0.5 cup plain Greek yogurt
- 0.5 medium red onion
- 1 cup cherry tomatoes
- 0.5 medium cucumber
- 0.25 cup feta cheese
- 2 tablespoons fresh parsley
Instructions
Start by preparing the marinade. In a bowl, combine 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 2 minced garlic cloves, 1 teaspoon dried oregano, and 0.5 teaspoon ground black pepper.
Slice the chicken breast into thin strips and add them to the marinade, ensuring they are well coated. Cover and refrigerate for at least 15 minutes or up to 2 hours for more intense flavor.
Meanwhile, make the flatbread dough. In a large bowl, mix 2 cups whole wheat flour with 1 teaspoon baking powder.
Gradually add 0.75 cup of warm water and stir until a rough dough forms.
Add 0.5 cup of plain Greek yogurt and knead the dough until it is smooth and elastic, about 5-7 minutes. Cover the dough and let it rest for 15 minutes.
Preheat your grill or grill pan to medium-high heat.
Slice 0.5 medium red onion into thin rings, halve 1 cup of cherry tomatoes, and dice 0.5 medium cucumber.
Roll the rested dough into four equal balls and flatten each into a thin round using a rolling pin.
Grill each flatbread for 2-3 minutes on each side until they are puffed and have char marks. Remove from the grill and set aside.
Remove the chicken strips from the marinade and grill them for 5 minutes on each side, or until fully cooked and with grill marks.
To assemble the flatbreads, layer grilled chicken slices over each flatbread, followed by red onion, cherry tomatoes, and cucumber.
Sprinkle each flatbread with 0.25 cup of crumbled feta cheese and finish with 2 tablespoons of chopped fresh parsley.
Slice each flatbread into halves or quarters and serve warm.
Nutrition Facts
Calories |
2099 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.9 g | 77% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 431 mg | 144% | |
| Sodium | 1286 mg | 56% | |
| Total Carbohydrate | 203.4 g | 74% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 14.8 g | ||
| Protein | 193.7 g | 387% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 546 mg | 42% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 3066 mg | 65% | |
*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.
