Plant-Based Tahini Chicken Flatbreads

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Step 1.

Finely chop all of the herbs and add to a large bowl along with the tahini, a tablespoon of water and the juice of half a lemon. Drizzle in two tablespoons of olive oil and mix well. Set aside.

Step 2.

Grate the clove of garlic into the greek yoghurt, add a tablespoon of water and a pinch of salt. Mix.

Step 3.

Drizzle the Impeckable Chicken Breasts with a splash of olive oil and toss in the ras el hanout.

Step 4.

Heat a frying pan over a medium high heat and add a drizzle of olive oil.

Step 5.

Add the Impeckable Chicken Breasts and cook for about 3 mins on each side until golden brown, remove and slice into roughly 1cm-thick slices.

Step 6.

Spread the yoghurt over the flatbreads, top with the Chicken Breasts, drizzle over the tahini sauce and add a spoonful of pickled cabbage.

Step 7.

Sprinkle over the chilli flakes, drizzle with olive oil and serve with a wedge of lime.

In Partnership with The Vegetarian Butcher

2 x 180g The Vegetarian Butcher Impeckable Plant-Based Chicken Breasts
4 Large, Thin Flatbreads
Handful of Parsley
Handful of Coriander
Handful of Mint
A Sprig of Dill
2 Tbsp Tahini
Half a Lemon
1 Clove of Garlic
3 Tbsp of Plant Based Yoghurt
4 Tbsp Ras el Hanout
4 Tbsp Pickled Red Cabbage
Pinch of Chilli Flakes
4 Wedges of Lime
Salt
Olive Oil