Low Sodium Grilled Chicken Flatbread

Elevate your weeknight meals with this flavorful Low Sodium Grilled Chicken Flatbread recipe, a wholesome and satisfying dish that’s perfect for health-conscious eaters! Tender strips of marinated grilled chicken, infused with zesty lemon and aromatic oregano, are layered atop homemade whole wheat flatbreads that are delightfully soft with a hint of char from the grill. Topped with fresh red onion, juicy cherry tomatoes, crisp cucumber, and a sprinkle of creamy feta cheese, this flatbread delivers a fresh Mediterranean-inspired medley in every bite. With no added salt, this recipe is heart-healthy without compromising on bold flavors. Serve these nutrient-packed flatbreads warm and garnished with fresh parsley for a crowd-pleasing meal that’s ready in under an hour!

Nutriscore Rating: 79/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

Meanwhile, make the flatbread dough. In a large bowl, mix 2 cups whole wheat flour with 1 teaspoon baking powder.

Step 4

Gradually add 0.75 cup of warm water and stir until a rough dough forms.

Step 5

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.

Step 6

Preheat your grill or grill pan to medium-high heat.

Step 7

Slice 0.5 medium red onion into thin rings, halve 1 cup of cherry tomatoes, and dice 0.5 medium cucumber.

Step 8

Roll the rested dough into four equal balls and flatten each into a thin round using a rolling pin.

Step 9

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.

Step 10

Remove the chicken strips from the marinade and grill them for 5 minutes on each side, or until fully cooked and with grill marks.

Step 11

To assemble the flatbreads, layer grilled chicken slices over each flatbread, followed by red onion, cherry tomatoes, and cucumber.

Step 12

Sprinkle each flatbread with 0.25 cup of crumbled feta cheese and finish with 2 tablespoons of chopped fresh parsley.

Step 13

Slice each flatbread into halves or quarters and serve warm.

Nutrition Facts

Serving size	(1425.6g)

Amount per serving	% Daily Value*
Calories	2099.0

Total Fat 59.9g	0%
Saturated Fat 16.3g	0%
Polyunsaturated Fat 3.0g
Cholesterol 431.2mg	0%
Sodium 1286.3mg	0%
Total Carbohydrate 203.4g	0%
Dietary Fiber 33.6g	0%
Total Sugars 14.8g
Protein 193.7g	0%

Vitamin D 28.7IU	0%
Calcium 546.5mg	0%
Iron 15.8mg	0%
Potassium 3066.1mg	0%

*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.

Source of Calories

Fat: 25.3%

Protein: 36.4%

Carbs: 38.2%