Spicy Mediterranean Flatbread - Love of Food
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Cooking tools:
- Food processor
- Blender
- Grill
- Grill pan
- Baking sheet
- Oven
- Refrigerator
- Plastic wrap
- Mixing bowl
- Chef's knife
- Cutting board
- Colander
- Spatula
- Tongs
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 1 pound boneless and skinless chicken thighs
- ¼ cup canola oil
- ¼ cup chipotle peppers in adobo sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ¼ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- 1 cup canned quartered artichoke hearts, drained
- ½ teaspoon olive oil
- ¼ cup and 2 Tablespoons low-fat mayonnaise
- ¼ cup and 2 Tablespoons fat free sour cream
- 1 ½ Tablespoons lime juice
- ½ teaspoon finely chopped chipotle peppers in adobo sauce
- 1 Tablespoon and 1 teaspoon chopped fresh cilantro leaves
- 1/8 teaspoon Kosher salt
- 4 whole wheat flatbreads, approximately 4-inch x 8-inch or whole grain pocketless Greek pita or whole grain naan
- ½ cup finely sliced canned fire roasted red peppers, drained
- 1 1/3 cups crumbled feta cheese
- ¼ cup chopped fresh Italian parsley leaves
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