ONE-PAN CHICKEN FLATBREADS

TO ENSURE AN EVEN THICKNESS WHEN FLATTENING THE CHICKEN FOR THESE SANDWICHES, USE THE FLAT SIDE OF THE MEAT MALLET TO LIGHTLY POUND THE CHICKEN, WORKING FROM THE CENTER OF THE BREAST OUTWARD.

START TO FINISH 35 minutes

• ½ cup roasted garlic hummus
• ½ cup plain Greek yogurt
• 12 oz. skinless, boneless chicken breast halves
• 4 tsp. lemon-pepper seasoning
• 1 Tbsp. olive oil
• 4 7-inch flatbread rounds
• ½ cup halved grape tomatoes
• ½ cup sliced English cucumber
• ¼ cup chopped onion
• ¼ cup crumbled feta cheese (1 oz.)
• Snipped fresh Italian parsley (optional)
• Lemon wedges (optional)

1. In a bowl combine hummus and the ½ cup yogurt. Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly until about ¼ inch thick. Discard plastic wrap. Sprinkle chicken with lemon-pepper seasoning.

2. In an extra-large skillet heat oil over medium-high heat. Add chicken (half at a time if necessary). Cook 4 to 6 minutes or until chicken is no longer pink, turning once. Transfer to a cutting board; let stand 2 minutes. Cut chicken into strips. Carefully wipe skillet dry.

3. Add flatbreads to the same skillet. Cook over medium-high heat 2 to 4 minutes or until toasted, turning once.

4. Top flatbreads with chicken, tomatoes, cucumber, onion, and cheese. If desired, sprinkle with parsley. Serve with hummus mixture and, if desired, additional yogurt and/or lemon wedges. MAKES 4 SANDWICHES.

PER SANDWICH 517 cal., 23 g fat (6 g sat. fat), 66 mg chol., 925 mg sodium, 45 g carb., 5 g fiber, 32 g pro.