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🍽️ Crispy Flatbreads with Chicken and Fresh Salad

722 kcal · 30 min · 4 servings

Ingredients

• 0.5 head iceberg lettuce
• 4 tomatoes
• 4 spring onions
• 1 red onion
• 3 avocados
• 1 lime (juice)
• 4 tbsp chopped cilantro
• 4 tbsp olive oil
• 1 pinch chili peppers
• 1 pinch ground cumin
• salt
• pepper (from a mill)
• 4 tortilla flatbreads (ready-made)
• 4 chicken breast fillets (approx. 120 g each)
• 40 g Gouda (or cheddar, grated)
• cilantro (for garnish)

Instructions

1. 1. Wash the leaf salad thoroughly.
2. 2. Spin the salad dry.
3. 3. Cut the salad into thin strips.
4. 4. Wash the tomatoes.
5. 5. Wash the spring onions.
6. 6. Remove the stem area from the tomatoes.
7. 7. Dice the tomatoes into small pieces.
8. 8. Clean the spring onions.
9. 9. Slice the spring onions into fine rings.
10. 10. Peel the red onion.
11. 11. Dice the red onion finely.
12. 12. Halve the avocados.
13. 13. Remove the pits from the avocados.
14. 14. Peel the avocados.
15. 15. Dice the avocado flesh into small pieces.
16. 16. Mix the avocados with the lime juice.
17. 17. Mix all the prepared vegetables together.
18. 18. Add the coriander leaves.
19. 19. Add 2 tablespoons of oil.
20. 20. Season with chili.
21. 21. Season with cumin.
22. 22. Season with salt.
23. 23. Season with pepper.
24. 24. Preheat the oven to 200 degrees Celsius with top and bottom heat.
25. 25. Place the flatbreads into oven-safe bowls.
26. 26. Bake the flatbreads in the oven until crispy.
27. 27. Keep the baking time between 5 and 10 minutes.
28. 28. Let the flatbreads cool down in the bowls.
29. 29. Rinse the meat.
30. 30. Pat the meat dry.
31. 31. Fry the meat in the pan.
32. 32. Use the remaining hot oil from the baking process.
33. 33. Fry the meat for about 3 minutes per side.
34. 34. Salt the meat while frying.
35. 35. Pepper the meat while frying.
36. 36. Remove the meat from the pan.
37. 37. Let the meat rest briefly.
38. 38. Cut the meat into strips.
39. 39. Distribute the leaf salad onto the cooled flatbread bowls.
40. 40. Place the remaining vegetables on top of the salad.
41. 41. Distribute the chicken strips on top.
42. 42. Sprinkle cheese over it.
43. 43. Garnish the salad with coriander.
44. 44. Serve the chicken vegetable salad.

Nutrition per serving

• kcal: 722
• Protein: 57 g · Fett/Fat: 38 g · Carbs: 37 g