MAKES 4 SANDWICHES
This is an amazingly flavorful meal that quickly became one of our family staples. I freeze flatbread so I have it whenever I want to make a pizza or one of these delicious and easy sandwiches. For my toddler, the chicken cut up and mixed with couscous is a winner. Extra diced cucumber and tomato make a simple finger food to complete the meal.
TURMERIC MARINATED CHICKEN
¼ cup (60 ml) olive oil
1 tsp turmeric
½ tsp hot smoked paprika
½ tsp garlic powder
½ tsp freshly cracked pepper
¼ tsp sea salt
½ tsp dried oregano
1 lb (454 g) chicken breast, cubed
YOGURT TAHINI DIP
1 cup (245 ml) full-fat yogurt
1 tbsp (15 ml) fresh lemon juice
¼ cup (59 ml) tahini
¼ tsp garlic powder
1 Persian or hothouse cucumber, thinly sliced
1 plum tomato, sliced
1 red onion, thinly sliced
Yogurt Tahini Dip
FOR THE TURMERIC MARINATED CHICKEN
Preheat your oven to broil.
In a large plastic resealable bag, add the oil, turmeric, paprika, garlic powder, pepper, salt, oregano and chicken. Seal the bag and shake until well combined. Marinate for at least 10 minutes or as long as overnight.
Broil your marinated chicken on high for about 5 minutes. Then switch your oven to 350°F (177°C) and toast your flatbread for about 3 minutes until warmed and a little toasty brown but not too crunchy.
FOR THE YOGURT TAHINI DIP
In a small bowl, mix the yogurt, lemon juice, tahini and garlic powder. Stir until well combined and refrigerate until ready to serve.
TO ASSEMBLE THE SANDWICHES
Top the flatbread with the chicken and dress it with cucumber, tomato and red onion. Finish by adding Yogurt Tahini Dip for a creamy flavor and sambal if you enjoy a little heat. Serve warm.
To learn more about Aurora Satler and The Ultimate New Mom’s Cookbook, head to aurorasatler.com!
Reprinted with permission from The Ultimate New Mom’s Cookbook by Aurora Satler, Page Street Publishing Co. 2018.