1. Prepare flat bread dough
  2. Make flat breads
  3. Cook chicken
Sweet potato Indian flatbread
This is the easiest recipe ever! Who knew you could make flatbreads so fast! You can make this dough up to 3 days in advance, keep it in a ball with saran wrap in the fridge and take it out when you are ready to make!
Course: Side Dish
Cuisine: Vegan, Vegetarian
Special Diet: Dairy Free, Soy Free, Sugar Free
Servings: people USA imperial/metric conversion:
Print Recipe
  1. Place all potato and sweet potato pieces into a medium sized pot and cover with water. Boil on high for 30 minutes or until potatoes are really soft. Drain liquid and mash with wooden spoon.
  2. Add the rest of the ingredients to the pot while potatoes are still warm and knead into a ball until the dough forms.
  3. Divide dough into 8 balls and flatten them out using your palms and hands.
  4. Prepare a medium sized skillet on high heat. Spray skillet with olive oil and get hot. Place flattened dough on skillet and let cook for 2-3 minutes per side.
Notes & Tips:

Feel free to add any fresh herbs to this dough, use only sweet potatoes or just regular potatoes, use only whole wheat flour or even gluten free flour!

Spicy chicken strips
Place the chicken on top of the Indian flat breads for a surprisingly filling and beyond delicious flavor party!
Course: Main Dish
Cuisine: Poultry
Servings: people USA imperial/metric conversion:
Print Recipe
  1. Prepare a large skillet on high heat. Add 1 tablespoon of olive oil and get hot. Add the chicken, not overlapping too much (2 batches if you have to) and 1 teaspoon of salt and pepper. Let cook for 3 minutes without touching it.
  2. Use a wooden spoon to turn the pieces over. Cook for 2 more minutes.
  3. Add the remaining olive oil and the onions, chili pepper,garlic and chickpeas and mix well. Let it cook for 5 minutes.
  4. Remove from heat and add the silan, lime juice and cilantro right before serve. Serve hot and right away!
Notes & Tips:

Cooking chicken breast is tricky because it gets dried out quickly, the trick is to make it thinner before cooking it and to eat it as soon as you can after!

Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!

Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!

Leftover tips for tomorrow’s lunch:

If you have leftover chicken strips it will go amazing with rice! Just add fresh cilantro and new squeezes of lime to amp up the flavors! The breads reheat really well too or are great room temperature!

What else is for dinner this week?