Grilled Cobb Flatbreads

Grilled Cobb Flatbreads requires approximately 35 minutes from start to finish. For $3.46 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 35g of protein, 75g of fat, and a total of 861 calories. This recipe serves 2. This recipe from Foxes Love Lemons requires eggs, ground pepper, blue cheese, and red wine vinegar. 55 people have made this recipe and would make it again. It can be enjoyed any time, but it is especially good for The Fourth Of July. With a spoonacular score of 60%, this dish is solid. If you like this recipe, you might also like recipes such as Grilled Caponata Salad with Grilled Flatbreads, Grilled Rosemary Flatbreads, and Grilled Cheese & Tomato Flatbreads.

Servings: 2

Preparation duration: 25 minutes

Cooking duration: 10 minutes

 

Ingredients:

1/4 cup mayonnaise

2 tablespoons buttermilk

2 tablespoons minced shallot

2 teaspoons red wine vinegar

Pinch of salt and ground black pepper

2 small boneless chicken thighs

1 package (8.8 ounces / 2 pieces) naan bread

1-1/2 cups baby arugula

2 hard boiled eggs, thinly sliced

1 avocado, peeled, pitted and thinly sliced

2 pieces cooked bacon

1/2 cup grape tomatoes, halved

1/3 cup crumbled blue cheese

Freshly ground black pepper

Equipment:

whisk

bowl

grill

cutting board

Cooking instruction summary:

Make the Creamy Shallot Dressing: In medium bowl, whisk mayonnaise, buttermilk, shallot, vinegar, salt and pepper until smooth. Refrigerate until ready to use. Make the Flatbreads: Preheat grill for direct grilling over medium heat. Transfer chicken to grill and cook 10 to 12 minutes or until internal temperature reaches 165 degrees F, turning and rotating occasionally. Place naan bread on grill during final 2 minutes of chicken cooking time; cook until grill marks develop and naan becomes slightly crisp, turning and rotating frequently. Remove chicken and naan from grill. Transfer chicken to cutting board and chop into 1-inch pieces. Divide arugula between pieces of naan. Top with eggs, avocado, bacon, tomatoes, cheese and chopped chicken. Drizzle with Creamy Shallot Dressing and sprinkle with black pepper. Cut naan into pieces and serve immediately.

 

Step by step:


1. Make the Creamy Shallot Dressing: In medium bowl, whisk mayonnaise, buttermilk, shallot, vinegar, salt and pepper until smooth. Refrigerate until ready to use.

2. Make the Flatbreads: Preheat grill for direct grilling over medium heat.

3. Transfer chicken to grill and cook 10 to 12 minutes or until internal temperature reaches 165 degrees F, turning and rotating occasionally.

4. Place naan bread on grill during final 2 minutes of chicken cooking time; cook until grill marks develop and naan becomes slightly crisp, turning and rotating frequently.

5. Remove chicken and naan from grill.

6. Transfer chicken to cutting board and chop into 1-inch pieces.

7. Divide arugula between pieces of naan. Top with eggs, avocado, bacon, tomatoes, cheese and chopped chicken.

8. Drizzle with Creamy Shallot Dressing and sprinkle with black pepper.

9. Cut naan into pieces and serve immediately.


Nutrition Information:

Quickview
797k Calories
33g Protein
66g Total Fat
18g Carbs
31% Health Score
Limit These
Calories
797k
40%

Fat
66g
102%

  Saturated Fat
16g
103%

Carbohydrates
18g
6%

  Sugar
7g
8%

Cholesterol
305mg
102%

Sodium
693mg
30%

Get Enough Of These
Protein
33g
67%

Vitamin C
112mg
137%

Vitamin K
87µg
83%

Vitamin A
3568IU
71%

Selenium
40µg
57%

Vitamin B6
1mg
53%

Phosphorus
467mg
47%

Folate
168µg
42%

Vitamin B3
8mg
42%

Vitamin B5
4mg
41%

Vitamin B2
0.68mg
40%

Fiber
9g
37%

Vitamin E
5mg
35%

Potassium
1186mg
34%

Vitamin B12
1µg
25%

Zinc
3mg
25%

Calcium
213mg
21%

Magnesium
83mg
21%

Manganese
0.37mg
19%

Copper
0.35mg
18%

Vitamin B1
0.26mg
17%

Iron
2mg
16%

Vitamin D
1µg
9%

covered percent of daily need
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Food Trivia

The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

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Waiter, there's a fly in my soup! Yes, it's the rotting meat that attracts them!

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