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Summer Chicken and Cabbage Flatbread

Seared chicken thighs and a quick tangy cabbage slaw piled onto warm flatbread, finished with feta and fresh herbs.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4
Calories: 415
Ingredients Method

Ingredients
  

  • For the Chicken
  • 1 lb boneless chicken thighs
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • Salt and black pepper to taste
  • For the Slaw
  • 2 cups shredded green cabbage
  • 1/4 cup thinly sliced red onion
  • 2 tbsp mayonnaise
  • 1 tbsp apple cider vinegar
  • 1 tsp honey
  • Salt to taste
  • To Assemble
  • 4 flatbreads or naan
  • 1/4 cup crumbled feta optional
  • Fresh dill or parsley chopped
  • Lemon wedges for serving

Method
 

  1. Season chicken thighs with smoked paprika, garlic powder, salt, and pepper.
  2. Cook chicken in olive oil over medium-high heat, 5 to 6 minutes per side, until cooked through to 165°F.
  3. Rest the chicken 5 minutes, then slice.
  4. Combine cabbage and red onion. Whisk mayonnaise, vinegar, honey, and salt, then toss with the cabbage. Let sit 10 minutes.
  5. Warm the flatbreads in a dry skillet or low oven until pliable.
  6. Top each flatbread with chicken, slaw, feta if using, and fresh herbs.
  7. Serve immediately with lemon wedges.