Recipe Swap!: Chicken & Onion Flatbread with Orange Cucumber Salad

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There's a cooking message board that I read daily. A couple of weeks ago the other posters/bloggers decided to start a recipe swap. The first week they swapped a chicken dish. This weeks swap was a quick weeknight meal. I missed the chicken one, but participated this week.

I was given Lamb & Sweet Onion Pitas with Orange-Cucumber Salad from Oishii Food. A recipe like this isn't something that I'd usually make so I was definitely excited to try it out, but I knew I'd need to make some substitutions. Like I've said a million times, I live in the middle-of-no-where, Maryland and our grocery options are pretty limited. I knew it'd be pretty difficult if not impossible to find ground lamb and since I hadn't cook with it before, I decided to substitute chicken. I also quickly realized that this would be a "me-only" recipe as Tom doesn't really like onions and isn't a cucumber fan. When I went grocery shopping last week I found that all of the pitas that were there last week had mysterious disappeared. Grr! So, substitution number 2.

Anyway, onto the recipe.

Chicken and Onion Flatbread with Orange Cucumber Salad
Adapted from: Oishii Food 
Servings: 1
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Ingredients:
    • 1 chicken breast, cut into 1 inch chunks
    • 2 tbsp. olive oil
    • 1/2 tsp. cinnamon
    • 1/2 vidalia onion, about 12 slices
    • 1 orange
    • 1/2 small cucumber, about 15 very thin slices
    • 1/2 tsp. sugar
    • 1 tsp. red wine vinegar
    • 1/2 tsp. basil 
    • 1 flatbread
    • 1 tbs. plain Greek yogurt
    • salt and pepper to taste
Directions:
1. Slice the onion into very thin slices, about 1/8th inch. Finely dice one of the slices and set aside.
2. Heat the olive oil in a large skillet over medium heat. Separate the rings of each onion and add to the skillet. Cook for 5-6 minutes stirring occasionally until the onions are soft and golden brown.
3. Remove the onions from the pan and cover with foil to keep warm. Season the chicken with salt, pepper and cinnamon. Add the chicken to the skillet and brown for 2-3 minutes on each side or until golden brown and cooked through.
4. Add the diced onion to a small bowl. Working over the bowl, cut the orange into small segments, letting the juice drip into the bowl. Add the cucumber, sugar, red wine vinegar and basil to the bowl. Season with salt and pepper.
5. Arrange the onion slices onto the flatbread, top with chicken, then the orange-cucumber salad. Top with the Greek yogurt. Roll up, slice in half and enjoy!

I thought this was delicious! I definitely could have ate two of them. As I was making the salad I remembered when I was a kid my mom would slice up cucumbers and soak them overnight in vinegar and sugar. I taste-tested the salad and thought it would make a perfect addition.The original recipe called for using 1-1/2 tbs. oil for the onion and the other 1/2 tbs. for the salad, but my orange was extra juicy so I skipped it. I also realized afterward that toasting the flatbread probably would have been a good idea. Ah well, just another reason to make this again.

We're restocking the freezer with chicken again this weekend and instead of my usual packaging for meals, I'm going to package some individually so I can make this again for lunches or nights when Tom isn't home.

2 comments:

  1. Looks great with your substitutions! I totally take for granted where I live and the variety of ingredients that are available to me, but good job taking the recipe and adapting it for you and yours! This was my first time participating in the recipe swap too ... it was fun. can't wait for the next one.

    ReplyDelete
  2. Thanks! I'm excited for the next one too.

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