One-Pan Chicken Flatbreads

This reminds me of a chicken gyro, quite a bit easier than the lamb gyro (though I LOVE the lamb, too!). I used leftover naan for the bread and lemon juice and pepper in place of the lemon pepper. It was super good! The crisper the bread the better (but not burnt!). I ate two. So good. Found this in my Better Homes and Gardens Jan 2014 issue! Makes 4 flatbread sandwiches.

One-Pan Chicken Flatbreads

2 boneless skinless chicken breasts
4 tsp lemon-pepper seasoning
1 Tbsp olive oil
4 7-inch flat rounds
1/2 c roasted garlic hummus
1/2 c plain Greek yogurt, or sour cream
1/2 c tomatoes, sliced
1/2 c cucumber, chopped
1/4 c onion, sliced
1/4 c feta cheese, crumbled
fresh parsley, chopped, optional

1. Place chicken between plastic wrap and pound flat with mallet, to 1/4" thickness. Sprinkle with lemon pepper.
2. In a very large skillet heat oil over medium-high heat. Add chicken; cook 2 to 3 minutes per side until no longer pink in center (I just cut it right through the middle to check). Transfer to cutting board and let sit 2 to 3 minutes. Cut into strips. Carefully wipe skillet dry.
3. Add flatbreads to skillet; toast over medium-high heat 1 to 2 minutes each side.
4. In a small bowl combine hummus and yogurt or sour cream. Spread on flatbreads. Top with chicken, tomatoes, cucumber, onion and feta. Sprinkle with chopped parsley, if desired.