10-Minute Chicken Flatbreads with Hummus and Yogurt

From the kitchen of Carly

Cumin-spiced chicken that hits the skillet in five minutes flat, then gets piled onto warm flatbreads with cool cucumber, tomato, hummus, and yogurt. Build-your-own bowls mean everyone gets exactly what they want.

10-Minute Chicken Flatbreads with Hummus and Yogurt

Cumin-spiked chicken that hits the pan hot and comes out golden in five minutes, then you build your own flatbread with cool yogurt, bright hummus, and snappy cucumber. Everything stays separate so eaters load their own, which means no soggy bread and everyone gets exactly what they want. This is weeknight food that feels like you tried.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 1 lbboneless, skinless chicken thighs or breasts, thinly sliced crosswise
  • 1 tspground cumin
  • 1 tspkosher salt
  • 1/2 tspfreshly ground black pepper
  • 1 tbspolive oil, plus more for serving
  • 3mini seedless cucumbers, sliced into 1/4" coins
  • 1 largetomato, cut into 1/2" cubes
  • 1 containerhummus
  • 1 cupplain unsweetened yogurt
  • 1/4 cupparsley leaves
  • 4pitas
  • 1Lemon wedges and flaky sea salt

Instructions

  1. Drop the chicken into a medium bowl and coat it thoroughly with the cumin, kosher salt, and pepper. Get a large skillet ripping hot over high with 1 tablespoon of oil, then add the chicken and let it cook, stirring occasionally, until lightly browned and cooked through, about 5 minutes. Transfer to a serving bowl.

  2. While the chicken cooks, flip the broiler on. Slice the cucumbers into 1/4-inch coins and cube the tomato into 1/2-inch pieces, then portion each into small serving bowls. Spoon the hummus and yogurt into their own separate bowls. Slide the pitas under the broiler just until warmed through, about 2 minutes.

  3. Lay everything out on the table: the chicken, cucumbers, tomato, hummus, yogurt, parsley if you're using it, lemon wedges, flaky sea salt, and a drizzle of olive oil. Let everyone build their own flatbreads however they like.

Tips from the kitchen

  • Slice the chicken crosswise (against the grain) to keep pieces tender even though they cook fast over high heat.
  • Broil the pitas just until warm, not crispy, so they stay pliable enough to fold without cracking.
  • Set out all the components in bowls and let people assemble, then everything stays fresh and you're not sweating over soggy bread by the time the last person eats.

Variations

  • Skip the pita: serve the chicken over a bed of greens with the yogurt and hummus drizzled on top for a quick grain-free bowl.
  • Add harissa or chili oil to the yogurt for heat, or stir pomegranate molasses into the hummus for tang.
  • Use ground lamb or ground turkey instead of chicken thighs, with the same seasoning and timing.

Make ahead and storage

Store cooked chicken and diced vegetables separately in airtight containers for up to three days. Assemble just before eating, or store hummus and yogurt-dressed flatbreads won't stay pleasant past a few hours.