This healthy and easy dish is great for lunch or dinner — high protein and fresh greens make it a perfect spring or summer meal.
INGREDIENTS:
- 1 pound boneless skinless chicken thighs
- 15.5 ounces chickpeas (1 can), rinsed
- 1 tablespoon plus 2 teaspoons canola oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Kosher salt and pepper
- 4 pieces whole grain flatbread or pitas (I got mine at Trader Joe’s)
- ¾ cup Cucumber Dill Tzatziki (recipe below)
- 6 cups arugula
- Chopped fresh dill for serving
DIRECTIONS:
- Preheat oven to 425 degrees.
- Put chicken and chickpeas on a rimmed baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with cumin, coriander, salt, and pepper. Rub spices and oil all over the chicken.
- Put everything in a single layer on a sheet and roast until chicken is cooked through and chickpeas are crispy, 14-16 minutes. Let the chicken rest and then use two forks to shred it into bite-sized chunks.
- Drizzle 2 teaspoons of oil over chickpeas and then smash with a fork. Toast or warm flatbreads and spread with chickpeas, chicken, arugula, and fresh dill. Season with salt and pepper.
Cucumber-Dill Tzatziki
INGREDIENTS:
- 2 Persian cucumbers, diced
- 1 cup plain Greek yogurt
- ¼ cup lemon juice
- ¼ cup chopped fresh dill
- 1 teaspoon kosher salt
- 1 teaspoon pepper
DIRECTIONS:
Stir together all ingredients in a small bowl and serve! If you make ahead, you may need to give a good stir right before serving, as the cucumbers may have released water.