Serve all the topping options for this flatbread dinner in separate bowls so each family member can build their dinner plate just like they like it—in separate piles, or as a multi-layered flatbread.
INGREDIENTS
- 1 pound boneless, skinless chicken thighs or breasts, thinly sliced crosswise
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil, plus more for serving
- 3 mini seedless cucumbers, sliced into 1/4" coins (about 8 ounces)
- 1 large tomato, cut into 1/2" cubes (about 12 ounces)
- 1 (10-ounce) container hummus
- 1 cup plain unsweetened yogurt (either Greek or regular)
- 1/4 cup parsley leaves (optional)
- 4 pitas
- Lemon wedges and flaky sea salt (for serving)
PREPARATION
Toss chicken with cumin, kosher salt, and pepper in a medium bowl. Heat 1 Tbsp. oil in a large skillet over high. Add chicken mixture and cook, stirring occasionally, until lightly browned and cooked through, about 5 minutes. Transfer to a serving bowl.Meanwhile, heat broiler. Divide cucumbers and tomato among small serving bowls. Spoon hummus and yogurt into separate serving bowls. Broil pitas just until warmed, about 2 minutes.
Serve chicken, cucumbers, tomato, hummus, yogurt, and parsley, if using, with lemon wedges, sea salt, and more oil alongside so everyone can assemble their own flatbreads as desired.
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