Chicken Caesar Flatbreads (Print Version)
# Ingredients:
→ Chicken Marinade
01 -
4 garlic cloves, smashed
02 -
2 teaspoons dried thyme
03 -
2 tablespoons lemon juice, freshly squeezed
04 -
3 tablespoons olive oil
05 -
A pinch of freshly cracked black pepper
06 -
1 teaspoon fine salt
07 -
1 pound of chicken thighs, boneless and chopped into small chunks
→ Crunchy Chickpeas
08 -
1 drained can (14 oz) of chickpeas, dried well with paper towels
09 -
1 tablespoon olive oil
10 -
1/2 teaspoon salt
11 -
1 teaspoon paprika, smoked
→ Creamy Caesar Sauce
12 -
1/2 cup mayo or aioli
13 -
1 teaspoon of savory miso paste
14 -
1 teaspoon fish sauce, optional but great
15 -
A generous amount of freshly cracked black pepper
16 -
1/4 cup Parmesan cheese, grated (save a bit for garnish)
→ Final Parts
17 -
1 shredded Romaine lettuce heart
18 -
4 soft flatbreads
19 -
A handful of finely chopped green onions (scallions)
20 -
4 crispy bacon strips
# Instructions:
01 -
Mix olive oil, thyme, lemon juice, smashed garlic, salt, and a good shake of pepper in a big bowl. Toss in the chicken chunks and coat them all over. If you’re short on time, cook it right away, but if you can, pop it into the fridge for anywhere from 30 minutes to a whole day to get those flavors going.
02 -
Heat your oven to 480°F (250°C). Toss your chickpeas with oil, paprika, and a little salt on a baking sheet covered with parchment paper. Bake them for about 15 minutes until they’re super crispy and golden.
03 -
Spread out the marinated chicken on a lined oven tray so the pieces don’t overlap. Place it in your hot oven and roast for 20 minutes or so, until the edges are lightly charred and golden brown.
04 -
Take a small bowl and whisk together the mayo, Parmesan, black pepper, fish sauce, and the miso paste until it’s nice and smooth.
05 -
Cook your bacon in a hot skillet until crispy (this should take about 5 minutes). In a large bowl, combine the shredded lettuce, chopped scallions, half the crunchy chickpeas, and half the creamy dressing. Stir to coat everything evenly.
06 -
On each flatbread, pile on your dressed salad mix, roasted chicken, and the rest of the chickpeas. Sprinkle some extra Parmesan on top, drizzle with the remaining dressing, and crack a bit more black pepper over everything. Grab a bite and enjoy!
# Notes:
01 -
Cooked chicken can be stored in the fridge for up to 4 days, making it a great option for quick meal prep.
02 -
Don’t toss the dressing on too early if you want to keep things crunchy – wait till you’re ready to eat!
03 -
No miso paste? Swap it out with a dab of Dijon mustard. Chicken breasts also work if you prefer them over thighs.