Generic selectors
Exact matches only
Search in title
Search in content
Search in posts
Search in pages
Filter by Categories
Recipes
Generic selectors
Exact matches only
Search in title
Search in content
Search in posts
Search in pages
Filter by Categories
Recipes

RECIPES  |  MEAL PREP  |  WEIGHT LOSS  |  KETO

Chicken Pita Meal Prep

This chicken meal prep recipe is gluten free with a paelo flatbread. Roasted beet hummus and juicy chicken thighs.

This recipe is , , with main ingredient
Chicken Pita Meal Prep with Paleo Flatbread

Chicken Meal Prep with Paleo Flatbread

28 Shares
28 Shares

Chicken Pita Meal Prep with Paleo Flatbread

Crusty Chicken with Beet Hummus And Herby Paleo Flatbread

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 5 meals
Author: Bobby Parrish

I absolutely love this clean eating chicken meal prep. The chicken thighs are spice crusted and cooked until juicy and crusty, perfect for chicken meal prepping. The roasted beet hummus has way less starch than traditional hummus, and the paleo herb flatbread is a game changer.

Print

Ingredients

For the chicken:

  • 10 boneless & skinless chicken thighs
  • 1.5 teaspoons each smoked paprika & cumin
  • 1.5 teaspoons fresh chopped thyme
  • ½ teaspoon ground coriander
  • ¼ teaspoon cayenne pepper
  • Kosher salt
  • Avocado oil or grapeseed oil
  • 2 tablespoons chopped pistachios or walnuts

For the beet hummus:

  • 2 pounds raw beets
  • ¼ cup tahini
  • ½ teaspoon each smoked paprika & cumin
  • 2-3 cloves garlic grated
  • Zest of half lemon & juice of whole lemon
  • 2 tablespoons extra virgin olive oil
  • Kosher salt & black pepper

For the flatbread:

  • 2 cups full fat coconut milk
  • 1 ¼ unpacked cups almond flour
  • 1 ¼ unpacked cups tapioca starch/flour
  • Zest of half a lemon
  • ¼ teaspoon cinnamon
  • 1/8 teaspoon ground cloves
  • 1 teaspoon fresh chopped thyme and parsley
  • ¾ teaspoon salt
  • Few cracks black pepper

Instructions

  1. Pre-heat oven to 400 F and place the beets in a roasting dish with ¼ cup of water. Cover dish with tin foil and bake for 75 minutes. The beets are ready when a thin knife goes in and out with relative ease. Remove from oven and place a wet paper towel directly over the beets.
  2. Meanwhile, make the spice rub for the chicken by combining the smoked paprika, cumin, thyme, coriander, and cayenne in a small bowl, mix well. Season the chicken thighs with a generous pinch of salt and half the spice rub, flip and repeat. Pour a shot of oil over the chicken and rub the marinade all around. Let sit at room temperature for 20-30 minutes.
  3. For the flatbread, in a large bowl combine almond flour, tapioca flour, lemon zest, cinnamon, cloves, thyme, parsley, salt, and pepper. Whisk well to combine and add the coconut milk. Let the batter sit for 5 minutes so it can thicken a bit, it will have the consistency of slightly loose pancake batter. Pre-heat a large 12-13 inch non-stick pan over medium-high heat for 2 minutes. Add just enough batter to the pan to make it look like a very thin pancake, or a slightly thick crepe. Cook for about 8 minutes, or until well browned on the bottom, flip and cook another 6-8 minutes until brown. Repeat with remaining batter, should have enough for 3 large pancakes. If you have a smaller pan, this will take longer. Set aside.
  4. Once the beets have cooled a bit, use paper towels to peel the skin off, I like to wear food safe gloves for this. Once peeled, add to the blender along with all the remaining ingredients, ½ teaspoon salt, and a couple cracks of pepper. Blend well using a plunging stick until smooth and creamy. Check for seasoning, you may need more salt or lemon juice. Blend again and set aside.
  5. For the chicken, pre-heat a large pan, preferably cast iron, over medium-high heat for 2 minutes. Add 1 tablespoon of oil to the pan, wait 30 seconds, and add half the chicken. Let the chicken cook undisturbed for 5 minutes, flip and cook another 4-5 minutes until cooked though. Remove chicken from pan, add a little more oil, and cook remaining chicken.
  6. To serve, slice the flatbread into 4 slices and spread some beet hummus over the top. Top with some sliced chicken, parsley, chopped pistachios, and enjoy! Everything will keep in the fridge for 5 days or you can freeze everything for 2-3 months. It’s best to thaw items before reheating. The best way to reheat the chicken is in a 400 F oven with tin foil wrap around the container. If using microwave, cover container with a wet paper towel and make sure not to overheat or the chicken will get dry. You can also reheat the flatbread in the oven or warm it in a hot pan until crispy.

Recipe Notes

Macros for the chicken and hummus (makes 5 meals)
477 calories per meal
22.2 grams of fat per meal
12.62 net grams of carbs per meal
53.5 grams of protein per meal
3.6 grams of fiber per meal

Macros for the flatbread (makes 5 servings)
446 calories per serving
31.7 net carbs per serving
32.6 grams of fat per serving
7.6 grams of protein per meal

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top
Share via
28 Shares
28 Shares