Meal Prep Recipes
Prep Time: 25 Minutes Cook Time: 15 Minutes
Calories: 270 (Makes 2. Will depend on toppings)
Carbohydrates: 27g Fat: 10g Protein: 18g
2 cups arugula
8oz grilled chicken breast
1/2 red onion
1 cup grape tomatoes
1 small cucumber
2-3 Tbsp balsamic vinegar
3 Tbsp feta cheese
3-4 Tbsp hummus
For the flatbread:
1/2 cup gluten free flour
1/4 cup plain Greek yogurt
1 tsp baking powder
Dash of salt
For the Flatbread:
Mix together the flour, yogurt, salt, and baking powder into a dough. It should have a play doh like consistency. Different flours have different rates of absorption so you may find it necessary to add more or less yogurt. This is more of a feel thing, it will turn out fine. It doesn’t have to be exact.
Divide it into 2-4 smaller balls and roll them to about 1/16”-1/8” thickness. It will help to sandwich the balls between two pieces of wax paper sprayed with oil.
Heat a cast iron grill pan over medium high heat and spray with oil. Cook the flatbreads for about 2 minutes on each side.
For the topping:
Butterfly or pound your chicken into even thickness so it cooks more evenly. Cook using a cast iron grill pan and let rest.
Cut your red onion into thin slices. Quarter the tomatoes. Cut the cucumber in half long ways and scoop out the seeds. Cut into thin half discs.
In a large bowl mix all of you chopped vegetables together with the arugula and balsamic vinegar to taste. Toss to incorporate.
Cut your chicken into a small dice.
Top each flatbread with about 1 Tbsp hummus, some chicken, and about as much of the vegetables will fit. Add the feta cheese on top.