Top with lettuce, cucumber and marinated olives, then finish with a sprinkle of fresh herbs. Once cooked, REMOVE the chicken and vegetables from the skewer and place on a flatbread. If you don’t have a grill, you can bake the skewers at 350° for 10-20 minutes, until chicken is cooked through. GRILL until the chicken is cooked through. LET sit for at least 10 minutes, and up to 48 hours.īRUSH or gently toss the tomatoes, pepper pieces, and onion chunks with olive oil and a sprinkle of salt.ĪLTERNATE the marinated chicken, tomatoes, pepper pieces and onion chunks on a bamboo skewer. PLACE the chicken in the fridge to marinate for at least 2 hours, or overnight.ĬOMBINE all of the ingredients except the onion in a bowl or jar.ĪDD the onions and stir to make sure they are full immersed in the marinade. Ingredients 1 cup shredded mozzarella 1 tbs cream cheese tsp onion powder tsp garlic powder 1 cup almond flour 1 egg, beaten black pepper 1 tbs.

SEAL the bag and massage to make sure all of the chicken is well coated with the marinade. TASTE and adjust seasonings to your preference.ĪDD the marinade to the chicken in the bag (see note). In a medium mixing bowl, MAKE the marinade by combining the remaining chicken ingredients and whisk until well combined. They will not be very golden yet.ĬUT the chicken into large chunks and place in a clean gallon-size zip top bag. USE the palm of your hand and your fingertips to flatten each ball into a disc (about ½” thick).īAKE for 10 minutes or until cooked through but still slightly soft. GATHER each portion into a ball and place on the prepared cookie sheet (evenly spaced). WHISK in a large mixing bowl, the eggs, then add the oil and vinegar and mix to combine. PREHEAT the oven to 350 and cover a cookie sheet with a nonstick silicone pad or a sheet of parchment paper.

Almond flour flat bread