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Name: Istanbul flatbreads
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 Lb Chicken breast Cut into strips, seasoned to preference; 4 Lavash or flatbreads; Feta cheese Optional; 1 Small Red onion Finely diced; 1 Bunch Broccoli leaves Remove stems and slice into strips; 1 teaspoon Lemon zest; To taste Salt and pepper; 2 Roma Tomatoes Cored and diced; 1 Tablespoon Fresh dill Roughly chopped; Olive oil; Lemon juice; Garlic; Salt; Lemon zest; Black pepper; Dried oregano; White beans; Water; Salt; Red pepper flakes

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INGREDIENTS

Topping
1 Lb Chicken breast ; Cut into strips, seasoned to preference
4 Lavash or flatbreads
Feta cheese ; Optional
1 Small Red onion ; Finely diced
1 Bunch Broccoli leaves ; Remove stems and slice into strips
1 teaspoon Lemon zest
To taste Salt and pepper
Tomato dill salad
2 Roma Tomatoes ; Cored and diced
1 Tablespoon Fresh dill ; Roughly chopped
Mediterranean Lemon Dressing
Olive oil
Lemon juice
Garlic
Salt
Lemon zest
Black pepper
Dried oregano
White bean spread
White beans
Water
Salt
Red pepper flakes

INSTRUCTIONS

0. Make chicken.

1. Make the white bean spread

2. Make the Mediterranean dressing.

3. In a large frying pan over medium heat, warm 1-2 tbsp of oil. Stir in onion and season with salt and pepper. Cook until starting to soften, 1-2 minutes.

4. Add broccoli leaves and cook, stirring until just wilted, 2-3 minutes.

5. Remove from heat and stir in lemon zest. Season with salt and pepper. Set aside. (Optional feta here)

6. In a medium bowl, combine tomato, dill, and dressing. Add salt and pepper as needed.

7. In a small bowl, add water to white bean spread until it reaches desired consistency.

8. Toast bread for 30s under broil. (Butter?)

9. Spread white bean spread, top with onion-broccoli leaf mixture and chicken. Top with feta.

10. Serve alongside tomato dill salad.

NOTES

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Istanbul flatbreads

Topping
1 Lb Chicken breast Cut into strips, seasoned to preference
4 Lavash or flatbreads
 Feta cheese Optional
1 Small Red onion Finely diced
1 Bunch Broccoli leaves Remove stems and slice into strips
1 teaspoon Lemon zest
 To taste Salt and pepper
 Tomato dill salad
2 Roma Tomatoes Cored and diced
1 Tablespoon Fresh dill Roughly chopped
 Mediterranean Lemon Dressing
 Olive oil
 Lemon juice
 Garlic
 Salt
 Lemon zest
 Black pepper
 Dried oregano
 White bean spread
 White beans
 Water
 Salt
 Red pepper flakes

0. Make chicken. 
1. Make the white bean spread
2. Make the Mediterranean dressing. 
3. In a large frying pan over medium heat, warm 1-2 tbsp of oil. Stir in onion and season with salt and pepper. Cook until starting to soften, 1-2 minutes. 
4. Add broccoli leaves and cook, stirring until just wilted, 2-3 minutes. 
5. Remove from heat and stir in lemon zest. Season with salt and pepper. Set aside. (Optional feta here)
6. In a medium bowl, combine tomato, dill, and dressing. Add salt and pepper as needed. 
7. In a small bowl, add water to white bean spread until it reaches desired consistency. 
8. Toast bread for 30s under broil. (Butter?)
9. Spread white bean spread, top with onion-broccoli leaf mixture and chicken. Top with feta. 
10. Serve alongside tomato dill salad.

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Nutrition

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Serving Size: 1 Serving (1604g)
Recipe Makes: 1 Servings

Calories: 2431
Calories from Fat: 422 (17%)

Amt Per Serving		% DV

	Total Fat 46.9g	62 %
	Saturated Fat 13.2g	66 %
	Monounsaturated Fat 18g
	Polyunsanturated Fat 10.8g
Cholesterol 290.3mg		89 %
Sodium 399.6mg		14 %
Potassium 10043.1mg		264 %
Total Carbohydrate 306.4g		90 %
	Dietary Fiber 74.8g	299 %
	Sugars, other 231.6g
Protein 204.3g		292 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2431

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