Chicken Caesar Flatbread (Print Version)
# Ingredients:
→ Chicken Marinade
01 -
1 lb bite-sized pieces of boneless, skinless chicken thighs
02 -
2 tbsp olive oil
03 -
1 tbsp freshly squeezed lemon juice
04 -
3 cloves of garlic, finely chopped
05 -
2 tsp thyme (dried)
06 -
1 tsp sea salt
07 -
Black pepper, freshly ground
→ Chickpeas with Crunch
08 -
1 (14 oz) can of chickpeas, drained and dried off
09 -
1 tsp smoked paprika
10 -
1 tsp fine salt
11 -
1/2 tbsp olive oil
→ Creamy Dressing
12 -
1/2 cup mayo or aioli
13 -
1/4 cup Parmesan cheese, finely shredded, plus extra for garnish
14 -
1 tsp fish sauce
15 -
1 tsp white miso
16 -
A few grinds of black pepper
→ For Putting it All Together
17 -
4 soft flatbreads (large size)
18 -
4 slices of crispy bacon
19 -
1 shredded heart of Romaine lettuce
20 -
3 finely chopped scallions (green onions)
# Instructions:
01 -
Let's get those chicken pieces soaking up flavor! In a big bowl, mix together olive oil, lemon juice, minced garlic, thyme, salt, and a few grinds of black pepper. Stir in the chunks of chicken, making sure they're all evenly covered. Got an extra half hour or more? Let the chicken chill in the fridge for better flavor—or start cooking straight away if you're short on time.
02 -
Heat your oven up to 480°F/250°C. Line a sheet pan with paper and toss your chickpeas in a mix of olive oil, salt, and paprika. Spread them out evenly and bake for about 15 minutes until they're lightly browned and crunchy.
03 -
Arrange the seasoned chicken pieces on a lined tray in one layer. Put them in the oven and let them roast for 20 minutes, checking for golden-brown edges as your sign they’re ready.
04 -
While you wait for the oven to do its magic, grab a small bowl and whisk together aioli, Parmesan, fish sauce, miso, and a pinch of black pepper. Stir until it’s creamy and smooth—it should smell amazing!
05 -
Fry up your bacon in a skillet until it’s super crispy (5 minutes is a safe bet). Toss shredded lettuce, scallions, half of those crunchy chickpeas, and part of the Caesar dressing together in a big bowl. Mix until everything’s lightly covered.
06 -
Here’s where it gets fun! Lay out the flatbreads, and layer them with your salad mix, roasted chicken, and the rest of those crispy chickpeas. Sprinkle on more Parmesan, a drizzle of dressing, and cracked pepper to finish. It’s ready to wow your taste buds!
# Notes:
01 -
Keeps great for meal prep—store that chicken in the fridge, and it’s good for 4 days.
02 -
Hold off on the dressing until serving for the crunchiest flatbreads.
03 -
Swap out the chicken thighs for breasts, or use Dijon mustard instead of miso paste in a pinch.