1 large boneless chicken breast
2 tsp paprika
1 tsp garlic powder
2 tsp salt
2 tsp pepper
2 tsp olive oil
2 medium potatoes
Spray oil
2 medium tomatoes
1/2 cucumber
1/2 medium red onion
Fresh dill, optional
1 cup greek yogurt
1 cup white flour
1 tsp baking powder
1/2 cup greek yogurt
3 tbs olive oil
3 tbs crushed garlic
1 tsp salt
Directions
Flatbreads: In a bowl, combine 1 cup greek yogurt with 1 cup flour and 1 tsp baking powder. Knead into a smooth ball (you may need to add more flour). Slice the dough in half and gently roll out into a flatbread (slightly smaller than your dinner plate). Preheat a large pan to medium heat and carefully lay the flatbread in the pan, cooking for 2 minutes per side, continuing until brown & cooked through. Set aside.
Chicken & fries: Slice 1 chicken breast into small pieces and add to a bowl with 1 tsp each: paprika, garlic powder, salt, pepper & olive oil. Mix well and leave to marinade for 20 minutes. Meanwhile, preheat the oven to 200º C fan bake. Rinse & chop 2 potatoes into fries and lay on a lined baking sheet. Add spray oil and season with 1 tsp salt & pepper. Cook for 30-35 minutes, until crispy.
Yogurt sauce & vegetables: In a bowl, combine 1/2 cup greek yogurt, 3 tbs olive oil, 3 tbs crushed garlic and 1 tsp salt. Taste and adjust seasoning if needed. Dice 2 tomatoes, 1/2 cucumber and 1 small red onion and set aside.
Cook chicken: Preheat a large pan to medium-high heat. Add chicken pieces and cook for 2 minutes per side, until cooked.
Assemble: Lay flatbread on a plate and top with yogurt sauce, cooked chicken, chopped vegetables and fries. Add more sauce, and sprinkle with fresh dill, if desired.
