Lemony Chicken Flatbread
Ingredients
- ⅓ cup olive oil
- 1 large lemon, zest and juice (no seeds!)
- 1 t. dried oregano
- ½ t. Dijon mustard
- ½ t. salt
- dash of honey, or to taste
- 2 cups cooked and shredded chicken breast
- 2 flatbreads (the oval ones that are larger than pitas)
- ½ cup crumbled feta cheese
- parsley for garnish, optional
Instructions
- In a bowl large enough to hold the chicken, whisk together olive oil, lemon zest and juice, oregano, Dijon mustard and salt. Whisk in honey to taste. Add the chicken to the bowl and mix well. Refrigerate for at least 30 minutes to allow the chicken to take up the marinade.
- Preheat oven to 350°. Divide the chicken between the two flatbreads. Drizzle any dressing left in the bowl on top of the chicken. Sprinkle half the feta on each flatbread. Bake 15 minutes or until the chicken is hot and the flatbread edges are crispy.
- Garnish with parsley if using. Cut into 4-6 pieces and serve.