Instructions

1. Preheat oven to 350 °F.
2. In a small bowl combine turmeric, salt, cumin, and cinnamon. Divide seasoning mixture in half.
3. Coat chicken tenderloins with 1/2 of the seasoning mixture from step 2.
4. Place chicken tenderloins on a baking sheet lightly coated with nonstick cooking spray.
5. Bake for 12-15 minutes. Heat to an internal temperature of 165 °F or higher for at least 15 seconds.
6. Dice chicken into 1/2” pieces.
7. While chicken is baking, combine the remaining seasoning mixture with the yogurt. Set aside.
8. Heat oil on medium-high heat in a medium skillet.
9. Sauté onions for about 3-5 minutes or until onions are tender.
10. Add garlic and spinach and cook for 3 minutes or until spinach is wilted. Remove from the heat.
11. Slice 2 flatbreads into 6 even pieces.
12. Place flatbreads on a baking sheet coated with nonstick cooking spray.
13. Spread 1/2 Tbsp of seasoned yogurt from step 7 on each piece of flatbread.
14. Top each piece with:
15. 1/4 cup cooked vegetables
16. 1 1/4 oz chicken
17. 2 2/3 Tbsp tomatoes
18. 1 Tbsp cheese
19. Bake for 15-20 minutes.

• Servings : 6 servings
• Course : Snack
• Recipe Type : Appetizers