Chicken and spring green flatbreads

Easy
June 2018

Easy
June 2018

Serves 4
Hands-on time 15 min, grilling time 15 min

We’ve cheated and used shop-bought garlic flatbreads to create a quick, nutritious and delicious meal that’s on the table in 30 minutes. In fact, it doesn’t feel like we’ve cheated at all…

Nutrition: per serving

Calories: 451kcals
Fat: 17.6g (4.1g saturated)
Protein: 21.8g
Carbohydrates: 47.8g (8.4g sugars)
Fibre: 6.9g
Salt: 1.1g

Nutrition: per serving

Calories: 451kcals
Fat: 17.6g (4.1g saturated)
Protein: 21.8g
Carbohydrates: 47.8g (8.4g sugars)
Fibre: 6.9g
Salt: 1.1g

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Ingredients

2 garlic flatbreads
200g podded broad beans
Juice ½ lemon
4 fresh mint sprigs, leaves picked, plus a few extra to garnish
Bunch spring onions, trimmed
100g cooked chicken breast, shredded
100g ricotta
Extra-virgin olive oil to drizzle

2 garlic flatbreads
200g podded broad beans
Juice ½ lemon
4 fresh mint sprigs, leaves picked, plus a few extra to garnish
Bunch spring onions, trimmed
100g cooked chicken breast, shredded
100g ricotta
Extra-virgin olive oil to drizzle

Method

Heat the grill to medium. Put the flatbreads on a baking tray and grill for 3-4 minutes. Set aside, leaving the grill on.
Put the broad beans in a food processor with the lemon juice, mint leaves and salt and pepper to taste. Whizz to form a chunky paste – add a splash of cold water if needed. (Or mash to a coarse paste in a bowl or in a pestle and mortar.)
Spread the broad bean purée over the flatbreads, then arrange the spring onions on top, scatter over the shredded chicken and dot over the ricotta. Drizzle with oil and grill for 8-10 minutes until the spring onions are starting to char. Transfer to a board, scatter with a few mint leaves to garnish and eat straightaway.

Method

Heat the grill to medium. Put the flatbreads on a baking tray and grill for 3-4 minutes. Set aside, leaving the grill on.
Put the broad beans in a food processor with the lemon juice, mint leaves and salt and pepper to taste. Whizz to form a chunky paste – add a splash of cold water if needed. (Or mash to a coarse paste in a bowl or in a pestle and mortar.)
Spread the broad bean purée over the flatbreads, then arrange the spring onions on top, scatter over the shredded chicken and dot over the ricotta. Drizzle with oil and grill for 8-10 minutes until the spring onions are starting to char. Transfer to a board, scatter with a few mint leaves to garnish and eat straightaway.