Flatbread pizza with chicken breast fillet and spinach

Ingredients for 6 servings:

• 500 g chicken breast
• 80 ml lemon juice
• 1 tbsp olive oil
• 2 clove(s) garlic, squeezed
• 1 handful of mint, chopped
• 1 medium-sized onion(s), chopped
• 450 g tomatoes, from the can
• 1 kg spinach
• 2 large flatbreads or focaccia
• 200 g feta cheese, crumbled

Instructions

Working time approx. 35 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 30 minutes; Total time approx. 9 hours 5 minutes

In a bowl, mix the chicken breast fillets with the lemon juice, olive oil, garlic, and half of the mint. Refrigerate for 3 hours or overnight to marinate. Remove the fillets from the marinade (set the marinade aside), pat dry, and fry in a hot pan until cooked through. Cut the fried fillets into 1 cm pieces. Heat the marinade in the same pan, add the onions, and cook, stirring, until the onions are soft. Add the canned tomatoes with their juices and simmer uncovered for about 10 minutes until slightly thickened. Boil the spinach in water, steam it, or microwave it until it has wilted, drain, and squeeze out the water. Spread the tomato mixture onto the bread, then top with the spinach, chicken, feta, and remaining mint. Bake in an oven preheated to 180°C for about 20 minutes or until the pizza is nicely browned.