Zesty Caesar Chicken Flatbread (Print Version)
# Ingredients:
→ Chicken Mix
01 -
1 pound diced boneless skinless chicken thighs, cut into small chunks
02 -
2 tablespoons olive oil
03 -
1 tablespoon fresh lemon juice
04 -
3 garlic cloves, crushed
05 -
2 teaspoons dried thyme
06 -
1 teaspoon salt
07 -
Black pepper to taste
→ Crunchy Chickpeas
08 -
1 can (14 oz) chickpeas, rinsed, drained and thoroughly dried
09 -
1 teaspoon smoked paprika
10 -
1 teaspoon salt
11 -
1/2 tablespoon olive oil
→ Creamy Dressing
12 -
1/2 cup mayo or aioli
13 -
1/4 cup freshly shredded Parmesan, with extra for topping
14 -
1 teaspoon fish sauce
15 -
1 teaspoon white miso paste
16 -
Black pepper to taste
→ Putting It Together
17 -
4 large soft flatbreads
18 -
4 strips bacon
19 -
1 Romaine lettuce heart, chopped
20 -
3 scallions, thinly sliced
# Instructions:
01 -
Let's get those chicken pieces tasty! Mix olive oil, lemon juice, garlic, thyme, salt, and a good amount of black pepper in a big bowl. Throw in your chicken chunks and coat them all over. You can cook them right away or let them sit in the fridge for 30 minutes up to a full day for extra flavor.
02 -
Now for the fun part! Turn your oven up to 480°F/250°C. Spread your dried chickpeas on a paper-lined tray and mix them with paprika, salt, and oil until well coated. Bake them for 15 minutes until they're super crunchy and golden brown.
03 -
Lay out your chicken pieces on another lined baking tray without crowding them. Stick them in the hot oven and cook for about 20 minutes until they're golden with some tasty charred edges.
04 -
While that's all cooking, let's make our sauce! Stir together mayo, freshly shredded Parmesan, miso, fish sauce, and some black pepper until it's all smooth and blended.
05 -
Cook your bacon in a hot pan until it's super crispy - about 5 minutes should do it. In a large bowl, toss the chopped lettuce, sliced scallions, half the crunchy chickpeas, and half the creamy dressing until everything's coated nicely.
06 -
Now let's put it all together! Spread the dressed greens on each flatbread, add the roasted chicken on top, sprinkle with the remaining crunchy chickpeas, add extra Parmesan, drizzle with more dressing, and finish with a bit of black pepper. Dinner's ready!
# Notes:
01 -
You can make this ahead of time! The chicken stays yummy for up to 4 days when kept in the fridge.
02 -
Want it extra crunchy? Don't add the dressing until you're ready to eat.
03 -
You can swap in chicken breasts if you want, or use Dijon mustard instead of miso paste in a pinch.