Yummy Chicken Caesar Flatbread Bowl Recipe

Why no longer makes your whole meal edible, even the bowl you serve it in?! The three-ingredient flatbread bowl is effortless to whip up for lunch or an exciting dinner, and all you have left to do is grill some chicken, throw collectively a yummy dressing and gather the salad. If you are going for walks quick on time, use store-bought Caesar dressing and shredded rotisserie chicken. 

Ingredients

Self-rising flour (⅓ cup)

Kosher salt

Whole milk greek yogurt(5 tsp)

Skinless chicken breast(8 oz)

Black pepper

Virgin olive oil(1/4 cup)

Worcestershire sauce(1/2 tsp)

Lemon juice (1 & 1/2 tsp)

Minced garlic(1/2 tsp)

Dijon mustard (1 & 1/2 tsp)

Grated parmesan cheese(1 tbsp)

Romaine lettuce(2 cups)

Crouton (1/2 cup)

How to

Preheat the oven to 425˚F (220˚C).

Make the flatbread bowl: In a medium bowl, stir collectively the flour, salt, and yogurt with a bendy spatula to combine. Knead the dough with your fingers till easy ball forms, about 5 minutes.

Lightly dirt a smooth work floor with flour. Turn out the dough and roll out to a 9-inch (22.5 cm) spherical as skinny as a sheet of paper. Rotate the spherical on occasion to assist the dough to keep its shape. Lightly dirt with flour as wanted to hold the dough from sticking, however, be cautious now not to use too a whole lot of flour, which will make the flatbread dough.

Invert an 8-inch (20 cm) metallic bowl so the domed aspect faces up. Grease the bowl generously with nonstick spray, then spray one facet of the dough. Gently lay the dough, greased-side down, over the bowl, urgent it flush in opposition to the surface. It’s quality if the dough folds over on itself in places. Grease the inner of the different bowls, then spray the uncovered facet of the dough. Press the 2nd bowl over the dough. With a paring knife, trim any extra dough around the edges.

Transfer the bowls, nevertheless upside down, to a baking sheet and bake for 25 minutes, or till the dough is golden brown, elevate the pinnacle bowl to check. Transfer to a wire rack and let cool for at least 15 minutes.

When the bowls are cool adequate to handle, do away with the pinnacle bowl. Gently invert the different bowls and let the flatbread bowl slide off. Let cool totally on the rack. It will proceed to crisp as it cools.

Make the salad: Season the fowl breast on each aspect with salt and pepper.

Heat 1 tablespoon of olive oil in a medium skillet over medium-high heat. Sear the rooster till deep golden brown, about 6 minutes per side, or till the thickest section of the hen reaches 165°F (75˚C) on an instant-read thermometer. Remove the hen from the pan and let relaxation for 5 minutes.

In a medium bowl, whisk collectively the Worcestershire sauce, lemon juice, garlic, mustard, Parmesan, and salt to taste. Drizzle in the ultimate three tablespoons of olive oil in a slow, consistent stream, whisking continuously to emulsify. Stir in the yogurt till smooth. Season with pepper to taste, if desired.

Once the rooster has rested, thinly slice.

Fill the flatbread bowl with the romaine, then pinnacle with the sliced chicken, croutons, dressing, and Parmesan cheese.

Enjoy!