Happy Monday, friends!
I hope you had a fabulous weekend! After a rainy day on Friday, it turned out to be a beyond gorgeous weekend–we even had our first 80 degree day on Sunday.
We celebrated by trying to spend as much time outdoors as possible, which of course, resulted in a major sunburn for me. I guess it’s time to replenish that sunscreen stash!
On Sunday night, our bread machine was also put to good use for our first flatbread recipe from my fav bread machine cookbook and some country bread to slice and freeze for the rest of the week.
Then, we decided to use some leftover chicken thighs we had in the fridge to create some chicken hummus flatbread, based on this recipe we made at my parent’s house. It really is the perfect summer meal–and a great way to embrace that summer-like day!
Chicken Hummus Flatbread
1 pizza dough or flatbread (this pizza dough recipe or store bought is fine too)
2 chicken thighs
1 package spicy hummus
1/2 cucumber, sliced and halved
2 cups arugula
1/4 red onion, sliced
1/4 cup feta cheese
1/4 cup kalamata olives
2 tablespoons balsamic vinegar
Pre-heat oven to 425 degrees.
Meanwhile, heat olive oil in a large frying pan. Add salt and pepper to chicken before placing in frying pan. Cook until done, about 4-5 minutes per side.
Remove and let rest before cutting into cubes.
If using homemade or store bought flatbread dough, roll out onto an oiled baking sheet. Dimple the dough with your fingers and pour olive oil along the surface.
Place in the oven and bake until browned, about 20-25 minutes.
Remove from oven and lightly salt to preference with sea salt.
If using pre-made crust, simply heat in oven until warm.
Top flatbread with hummus, chicken, cucumbers, feta cheese, olives, red onion, and arugula then drizzle with balsamic vinegar.
Cut into 2-4 inch pieces and serve immediately.
Time: 40 minutes