This chicken flatbread was created from a "pivot" moment. I think we all have the moments where you are starting dinner and realize that you do not have the ingredients that you had assumed were waiting for you. I am so glad this meal worked out the way it did, rather than what I had planned.
The base is a whole grain pita. It is then topped with a slightly spicy, creamy spread. Layer on some grilled chicken, gruyere and arugula for a delicious adventure for your taste buds!
NGREDIENTS 4 pitas (regular or whole grain) 1/2 green bell pepper, diced 1/2 onion, diced 1/2 red bell pepper, diced salt and pepper to taste 2 T herbs de Provence 1 T ancho chile pepper 2 cloves garlic, minced 1/4 c chicken broth 8 oz cream cheese 1/4 c gouda cheese, melted 1/4 Franks Red-hot (or to taste) 4 chicken thighs, pounded thin 1/2 t cayenne 1/2 t garlic powder salt and pepper to taste 1 c gruyere 1 c arugula
DIRECTIONS 1. Season chicken thighs with cayenne, salt, and pepper. Grill until cooked through. Dice into small pieces. Set aside. 2. Heat pan over medium high heat. Add olive oil. Add red and green peppers and onions to pan. Cook until softened and onions are translucent. Add minced garlic and cook until fragrant (about 30 seconds). Sprinkle in herbs de provence and ancho chile powder on top. Stir to mix in. Add cream cheese and stir until fully incorporated and creamy, adding broth if needed to thin out. Melt in gouda cheese. Add Franks to taste. 3. Place pita on baking sheet. Layer with cream cheese mixture, grilled chicken, and shredded gruyere. Broil until golden. 4. Top with arugula and enjoy!