Stem and mince oregano.

Core tomato and cut into 1/4"-thick wedges.

In a mixing bowl, combine 1 Tbsp. olive oil, lemon juice, garlic and parsley seasoning, 1/4 tsp. salt, and 1/4 tsp. pepper. Set aside.

Pat chicken dry. Cover with plastic wrap and use a heavy object to pound to an even 1/2" thickness. Gallon bags make clean up easier and are made of thicker plastic. If you don’t have a disposable bag, use plastic wrap.

Add chicken to olive oil-lemon juice mixture and flip to coat.

If desired, let chicken marinate in refrigerator for 30 minutes and up to 24 hours.

Place a medium non-stick pan over medium-high heat. Add chicken to hot pan and cook until chicken browns and reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.

Add oregano and flip occasionally until fragrant, 30-60 seconds.

Remove from burner. Transfer to a clean cutting board. Rest, 3 minutes.

Once cool enough to handle, cut chicken into 1/2" slices.

Alternatively, heat grill or grill pan to medium-high heat. Grill until charred and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.

Place flatbreads directly on oven rack. Broil under hot broiler until warmed through and beginning to brown around edges, 1-3 minutes.

Don't text and broil! Keep an eye on oven as flatbreads may burn easily under broiler.

Carefully remove from broiler.

Plate dish as pictured on front of card, topping flatbreads with chicken, onions, tzatziki, tomatoes, and banana peppers (to taste). Bon appétit!