Sunday, 27 May 2018

Green olive, coriander and lemon chicken flatbreads

Green olive, coriander and lemon chicken flatbreads

  • 2 chicken breasts
  • Jar of green olive, coriander and lemon tapenade (got mine from Waitrose)
  • Handful of pea shoots
  • Half red pepper finely sliced
  • Couple handfuls of grated mozzarella 
  • 2 flatbreads
  • Jar of artichoke hearts 
  • Rapeseed vinaigrette 

Method:
Place your chicken breasts in an oven proof dish, score each breast and smear a couple of tablespoons of the tapenade over the breasts so they get a good coating, cook in a preheated oven at 180 degrees for around 20-30 minutes or until the chicken is cooked through.  Whilst the chicken is cooking, place each flatbread onto an oven tray, spread the remaining tapenade evenly over each flatbread and sprinkle over the grated cheese.

Once the chicken has cooked, drain any excess juices and shred the chicken using two forks.  Spread the chicken over each of the flatbreads, top with the sliced peppers, the artichoke hearts and return to the oven for 10 minutes.  Plate up each flatbread and top with the pea shoots and a drizzle of your favourite dressing.

This is a taste of summer for sure.  We both loved this, the tapenade had plenty of flavour, I am gutted to have finished the dish, I could eat another one!   Definitely will be making this time and time again, it was amazing, go on, give it a try, you won't be disappointed.