Place the chicken breasts into a small dish and grind some black pepper over the top, cook in the oven at 180 degrees for around 20-30 minutes until cooked through. Whilst the chicken is cooking, heat a small frying pan and add the chorizo, no oil is required as plenty will be released from the chorizo, cook for a few minutes each side until crisp. Remove the chicken from the oven and set aside, place the flatbreads onto a baking tray and place in the oven for a few minutes until warmed through.
Shred the chicken breasts using two forks. Pour the ranch dressing onto each of the flatbreads and spread evenly across them using the back of a spoon. Top with the chicken, chorizo, pepper, red onion and avocado. Place a handful of rocket over the top and drizzle over some vinaigrette.
Yet again another light and tasty dish, perfect for summer. I put the ranch dressing onto the base of the flatbread otherwise it may be a bit dry, obviously you can put any dressing or relish you like onto the flatbread, likewise you can add any type of seasoning or marinade to the chicken to pep it up a bit. What flavour combos would you like to try?
Like so many, we are saddened by the announcement of the passing of Queen Elizabeth II and share the nation’s deep gratitude for her lifetime of service and devotion to the people of the United Kingdom and the Commonwealth. Shoul...
INGREDIENTS 2 flatbreads2 chicken breastsHalf red onion, finely slicedPepper, finely slicedHandful of rocket Handful of chorizo1 avocado, stone removed and sliced into segmentsTwo tbsp ranch dressingDrizzle of vinaigrette Fres...
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