Active Time

　　10 minutes

　　Total Time

　　10 minutes

　　Serve all the topping options for this flatbread dinner in separate bowls so each family member can build their dinner plate just like they like it—in separate piles, or as a multi-layered flatbread.

　　

Ingredients

4 servings

　　1 pound boneless, skinless chicken thighs or breasts, thinly sliced crosswise

　　1 teaspoon ground cumin

　　1 teaspoon kosher salt

　　1/2 teaspoon freshly ground black pepper

　　1 tablespoon olive oil, plus more for serving

　　3 mini seedless cucumbers, sliced into 1/4" coins (about 8 ounces)

　　1 large tomato, cut into 1/2" cubes (about 12 ounces)

　　1 (10-ounce) container hummus

　　1 cup plain unsweetened yogurt (either Greek or regular)

　　1/4 cup parsley leaves (optional)

　　4 pitas

　　Lemon wedges and flaky sea salt (for serving)

　　

Step 1

Toss chicken with cumin, kosher salt, and pepper in a medium bowl. Heat 1 Tbsp. oil in a large skillet over high. Add chicken mixture and cook, stirring occasionally, until lightly browned and cooked through, about 5 minutes. Transfer to a serving bowl.

　　

Step 2

Meanwhile, heat broiler. Divide cucumbers and tomato among small serving bowls. Spoon hummus and yogurt into separate serving bowls. Broil pitas just until warmed, about 2 minutes.

　　

Step 3

Serve chicken, cucumbers, tomato, hummus, yogurt, and parsley, if using, with lemon wedges, sea salt, and more oil alongside so everyone can assemble their own flatbreads as desired.