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Before you jump to Shredded Chicken Flatbreads recipe, you may want to read this short interesting healthy tips about Nutritious Vitality Snacks.
Eating healthy foods can make all the difference in how we feel. Increasing our daily allowance of well balanced meals while lowering the intake of unhealthy kinds plays a part in a more healthy feeling. A salad helps us feel better than a piece of pizza (physically in any case). Choosing healthier food choices can be difficult when it’s snack time. Finding snacks that really help us feel better and boost our energy levels often involves lots of shopping and painstaking reading of labels. There’s nothing like one of these brilliant healthy foods when you need an energy-boosting snack food.
Certain foods made from whole grains are excellent for a easy snack. A bit of whole wheat toast, for example is a great snack in the morning. Chips and crackers created from whole grains can be great for quick treats to eat on the go. Whole grains are generally better than refined grains found in white bread.
You do not have to look far to find a wide variety of healthy snacks that can be easily prepared. When you make the determination to be healthy, it’s simple to find what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to shredded chicken flatbreads recipe. You can cook shredded chicken flatbreads using 11 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to make Shredded Chicken Flatbreads:
- Take 4 Chicken Thighs
- Take 2 Flatbreads
- Prepare 4 Avocado
- Get 2 Romano Peppers
- Provide Cherry Tomatoes
- Take Rocket
- Get 1 Lime
- Provide Coriander
- Take Humous
- Take 2 Spring onions
- Prepare 2 Bay Leaves
Instructions to make Shredded Chicken Flatbreads:
- Poach the chicken thighs: add chicken thighs to pan of rolling boil water. Add bay leaves and diced spring onion. Simmer for 20 mins whilst you prep the rest.
- Char the peppers/tomatoes: slice peppers; heat pan and big splash of olive oil. Add peppers and tomatoes - cook on high heat until charred/blackened.
- Make the guacamole: mash avocado; squeeze of lime; big pinch of sea salt and black pepper; add chilly flakes and coriander to taste.
- Prep the chicken: once cooked through (should take 20 mins-ish) shred the chicken using two forks. Season. (Try and re-use the stock!)
- Serve: add big dollops of guacamole and humous to flatbreads. Top with chicken, peppers, toms, rocket, squeeze of lime.
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