Post by @dr.emily.official

Saturday evening and I made chicken souvlaki-style flatbreads for me and the kids. This recipe makes 4 flatbreads, which with hindsight wasn’t quite enough for the three of us - we could have easily eaten two each because they were that yummy! A little shout out to the wraps/flatbreads too! I used the Crosta & Mollica Durum Wheat Piadina Flatbreads for the first time (not an ad!), and I was really impressed. You all know I try to avoid ultra-processed foods where I can, and these are literally made with durum wheat, water, olive oil and salt. I can definitely recommend them! Chicken Marinade • 3 chicken breasts, chopped into chunks • 3 tbsp olive oil • ½ tbsp dried oregano • ½ tsp dried rosemary • ½ tsp sweet paprika • 2 garlic cloves, grated • Zest and juice of 1 lemon • Sea salt & freshly ground black pepper Yoghurt Sauce • 2 tbsp mayonnaise • 2 tbsp Greek yoghurt • ½ tsp garlic paste (or 1–2 crushed garlic cloves) • 1 tsp dried mint • Juice of ½ lemon • Zest of 1 lemon • Salt & pepper Method • Chop the chicken into chunks and coat with the marinade (I did this in the morning). • Mix all the yoghurt sauce ingredients together and pop in the fridge. • When you’re ready to eat, cook the chicken on the BBQ, under the grill or fry in a pan until cooked through. • Warm the flatbreads in a dry frying pan for about 1 minute on each side (or warm them in the oven). • Fill with the chicken, yoghurt sauce and your favourite toppings. We went for cucumber, tomatoes and fresh parsley. Honestly, these were so fresh and full of flavour. Definitely going to make them for Pete! ❤️ #DinnerIdeas #recipes #saturday #cookwithme #dinnertime