15m
PREP TIME
30m
COOK TIME
296
CALORIES
10
INGREDIENTS
Servings: 12
Ingredients
- 1 pound boneless skinless chicken thighs
- 2 tablespoons vegetable oil, divided
- 2 tablespoons Organic Berbere
- 4 plum tomatoes, seeded and chopped
- 1 large poblano pepper, sliced
- 2 cups thinly sliced red onion
- 2 (12-inches each) flatbreads
- 2 cups shredded mozzarella cheese
- 1 cup crumbled feta cheese
- 2 tablespoons chopped fresh cilantro
INSTRUCTIONS
- 1 Preheat oven to 425°F. Place chicken in a large bowl. Add 1 tablespoon of the oil and 1 tablespoon of the Berbere Seasoning; toss to coat evenly.
- 2 Grill chicken over medium heat 5 to 6 minutes per side or until cooked through (internal temperature of 165°F). Let chicken cool slightly; cut into bite-size pieces.
- 3 Heat remaining 1 tablespoon oil in medium skillet on medium. Add onion, poblano and remaining 1 tablespoon of the Seasoning; cook 5 minutes until onions are tender crisp. Remove from heat and stir in chopped tomatoes. Place flatbreads on large baking sheet(s) sprayed with no stick cooking spray. Layer flatbreads evenly with half each of the mozzarella, vegetable mixture and grilled chicken. Sprinkle with remaining mozzarella and feta cheese.
- 4 Bake 10 to 12 minutes or until cheese is melted and golden brown. Sprinkle with chopped cilantro before serving.
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