Chicken and peppers on flatbread

Ingredients for 2 servings:

• 350 g chicken breast
• ½ red bell pepper(s)
• ½ bell pepper(s), yellow
• 200 g cheese, grated
• 150 ml tomato(s), strained
• salt and pepper
• Paprika powder, sweet
• 1 onion(s), red
• 1 flatbread(s), oblong
• olive oil
• e.g. Sour Cream

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

fast and cheap

Dice the chicken breast, not too small or the meat will be too dry, and fry it with a little pepper, sweet paprika powder and olive oil. Let the chicken breast cool on a plate. Wash the red onion and bell peppers, dice them finely and place them in a large bowl. Finely dice the cooled chicken pieces, add them to the onions and bell peppers, add 100g of cheese and mix everything well. Cut the flatbread into 4 pieces and spread with the passata (or sour cream if desired). Carefully spread the chicken and bell pepper mixture on top and sprinkle with the remaining cheese. Bake the flatbread for approx. 20 minutes at 180°C (top/bottom heat) on the middle rack.