Ingredients
Units
Scale
- 2 - 2 1/2 lbs. of sliced chicken breast
For the Rub:
- 1 head of garlic
- 2 tsp. dried oregano
- 1 1/2 tsps. salt
- 1 tsp. ground black pepper
- 1 tsp. red pepper flakes
- 1 tsp. black pepper corns
- Juice of 1 lemon
- 3 tbs. olive oil
- Store-bought or Homemade Flatbreads
Instructions
- Using a mortar and pestle, place the dried oregano, garlic cloves, ground black pepper, black pepper corns, red pepper flakes and salt in the bowl of the mortar and pestle and crush.
- Transfer it to a small bowl and add the lemon juice and olive oil and mix.
- Place the rub over the sliced chicken breast and toss.
- Cover and place in the refrigerator for at least one hour or up to overnight.
- Heat a large cast iron frying pan and place the chicken slices in the heated dry pan.
- Allow the chicken to get a nice char on each side. Do Not keep turning the chicken. Allow it to cook on one side and then turn it to the other side to finish cooking. The cooking time will depend on how thick the chicken is sliced. The chicken juices should run clear when the chicken is done.
- Serve the chicken with soft flatbreads, shredded lettuce, sliced red onion, sliced red bell pepper, avocado slices and a thin lemon wedge.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
