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Grilled chicken flat-breads with light Caesar dressing
Grilled chicken flat-breads with light Caesar dressing
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Quick and tasty lunch: Grilled chicken flatbreads with Caesar dressing.
Ingredients:
  • 250g baby roma tomatoes, halved
  • 18.20 gm olive oil
  • 4 wholemeal pita pockets
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 4 small (about 150g each) chicken breast fillets
  • 2 baby fennel, finely shaved
  • 100g baby rocket leaves
  • 125.00 ml mint leaves
  • 125ml caesar salad dressing
Instructions:
  • Preheat the oven to 200C. Line a baking tray with non-stick baking paper. Spread the tomatoes on the tray, drizzle with half of the oil, and season with salt and pepper. Bake for 15-20 minutes until the tomatoes start to collapse.
  • Preheat a char-grill pan on high heat. Brush pita pockets with the remaining oil. Grill each side for 1-2 minutes until lightly charred.
  • Crush fennel seeds and cumin in a mortar until lightly crushed. Sprinkle over chicken breasts. Season with salt and pepper. Grill for 4 minutes each side until golden and cooked through. Rest covered with foil for 5 minutes before slicing thickly.
  • On serving plates, lay out the pita breads and generously drizzle each with dressing. In a large bowl, mix fennel, rocket, and mint, then place over the pita breads. Top with chicken and tomatoes, then drizzle with the rest of the dressing. Serve promptly.

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