Curry Chicken and Zucchini Pesto Flatbread Recipe
Category: Main Dish
Serves: 4
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Ingredients:
Ingredient | Quantity |
---|---|
Flatbreads (piadine) | 4 |
Chicken breast | 700g |
Greek yogurt | 200g |
Curry powder | 2 tsp |
Salt (fine) | 1 tsp |
Extra virgin olive oil | 10g (for chicken) + 50g (for pesto) |
Zucchini | 135g |
Peeled almonds | 25g |
Pecorino Romano cheese | 25g |
Fresh mint leaves | 10 leaves |
Water | 25g |
Black pepper | To taste |
Iceberg lettuce | 40g |
Instructions:
-
Prepare the chicken:
Start by cleaning the chicken breast. Slice it in half to remove any bones or cartilage, then cut it into small 2 cm cubes. Place the chicken cubes in a bowl and add the Greek yogurt, curry powder, and a pinch of salt. Mix well to coat the chicken evenly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavors to marinate. -
Cook the chicken:
After marination, heat 10g of extra virgin olive oil in a pan over medium heat. Add the marinated chicken along with all the yogurt and curry mixture. Cook for about 8 minutes, stirring occasionally. Once the chicken is cooked through, remove the lid and let it cook for an additional 2 minutes without the lid to allow the sauce to thicken slightly. Set the cooked chicken aside. -
Make the zucchini pesto:
While the chicken cooks, prepare the pesto. Wash and chop the zucchini into small chunks. Place them in a food processor or blender. Add the peeled almonds, grated Pecorino Romano cheese, 50g of extra virgin olive oil, mint leaves, salt, and pepper. Blend the mixture while gradually adding water to create a smooth, creamy pesto. Adjust the seasoning with salt and pepper if needed. -
Prepare the flatbreads:
Heat the flatbreads (piadine) in a dry non-stick pan for about 2 minutes on each side until warm and lightly crispy. Once heated, transfer them to a cutting board. -
Assemble the piadine:
In the center of each flatbread, place a generous amount of the cooked curry chicken. Add a spoonful of the zucchini pesto on top of the chicken. Place a few leaves of iceberg lettuce for a crunchy, fresh contrast. -
Roll and serve:
Fold in the sides of the flatbread towards the center and then roll it up tightly, sealing the filling inside. Slice the rolled flatbreads diagonally to serve.
Your Curry Chicken and Zucchini Pesto Flatbread is now ready to enjoy! Perfect for a flavorful and satisfying meal, this dish combines tender chicken, aromatic curry, and creamy zucchini pesto all wrapped in a warm flatbread.
Nutritional Information (per serving) (Approximate values)
Nutrient | Amount per Serving |
---|---|
Calories | 475 kcal |
Protein | 36g |
Carbohydrates | 40g |
Fat | 25g |
Fiber | 5g |
Sodium | 500mg |
Enjoy this unique twist on a flatbread for a delicious, healthy, and satisfying meal that’s perfect for any time of day!