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.

Gyro Meat

I love, love, love gyros. When eating at a fair I prefer them over anything else. This OBB recipe tastes almost exactly like the gyro meat off the streets of NYC. mmmmmm...Serve on a bed of Greek-style rice (or plain jasmine rice would be good, too) or in a pita (buy at store or use the awesome RECIPE HERE) with thinly sliced onion, sliced tomatoes and fries or lettuce with tzatziki sauce (still trying to find a great recipe for that). *You could use 1/2 lb ground lamb and 1/2 lb ground pork and not slice the burgers...makes a yummy burger pita! Serves 4.

Gyro Meat

1 lb ground lamb*
4 cloves garlic, minced
1 1/2 tsp minced dry onion
3/4 tsp Kosher salt
1/4 tsp black pepper
1/2 tsp dry oregano
1 tsp dried rosemary

1 Tbsp red wine vinegar
1 Tbsp Dijon or coarse grain mustard


1. Place large skillet on burner over medium heat.
2. Combine the garlic, onion, slat, pepper, oregano, rosemary, vinegar and mustard in a small bowl and mix well. Add the lamb meat and gently mash together by hand until mixed.
3. Shape into 4 oblong patties, flattening to about 1/2" thick. Cook in heated skillet for 5 to 6 minutes on each side. Remove from heat and let sit in pan 5 minutes.
4. Slice meat length-wise, about 1/2" to 1" thick, and place inside pita (with thinly sliced onion, sliced tomatoes and fries or lettuce with tzatziki sauce) or on a bed of rice. Serve immediately.

* If you can't find ground lamb, see if the butcher will grind 1 lb of lamb leg or loin. OR you can try it with ground beef, though it won't taste as authentic without the gamey lamb taste.