Red Pepper Hummus & Chicken Flatbreads
Naan flatbreads with red pepper hummus, thin-sliced chicken and sauteed peppers
Equipment
wide pan, toaster
Ingredients
- 1 container Red Pepper Hummus - Or your favorite flavor
- 1 Colorful Bell Pepper - sliced into strips
- 4 Naan Flatbreads - I used Stone Fire brand flatbreads
- 1 Chicken Breast - cooked and thinly sliced
- 1 cup Spinach or Leafy Greens Mix - I used Organic Girl super greens mix
- Coarse Salt & Ground Pepper
- 1 tsp Olive oil
Instructions
- Slice your cooked chicken breast into thin slices and set aside.
- Slice your bell pepper into long strips and then cut them in half. In a wide pan, drizzle a little olive oil and let it heat a moment. When the oil is rippling and glossy, toss in your bell peppers. Hit them with a little salt and pepper and sautee on medium/high heat until lightly carmelized/browned. About 7 or 8 minutes. While the peppers cook, toast your flatbreads in the toaster and set aside.
- If desired, bring the heat down to low now, and add thinly sliced chicken breast to the pan to heat through for a minute or so.
- Assemble the flatbreads by smearing a heaping spoonful of hummus on each one. Next, add a few slices of chicken breast to each naan. Over the chicken, add some leafy greens such as baby kale or spinach.
- Lastly, add the sauteed peppers and sprinkle everything with a little ground parmesan, if desired.
Tried this recipe?Show me how it went! Tag @RedWineDragons and hashtag #redwinedragons!