Directions

Chicken:

1. Wash hands thoroughly and sanitize all work surfaces and equipment. Use designated cutting boards for products being used.
2. Pound chicken breasts to an even ¼-inch thickness.
3. In a bowl, combine lime juice, lime zest, olive oil, salt, and pepper.
4. Coat chicken thoroughly and marinate for 20 minutes.
5. Grill chicken over medium-high heat until fully cooked and the internal temperature reaches 165°F (74°C).
6. Rest chicken for 5 minutes.
7. Slice into ¼-inch strips.

Corn:

1. Bring a large pot of salted water to a boil.
2. Boil corn for 3 minutes.
3. Remove and drain well.
4. Char corn over an open flame or grill until lightly blackened.
5. Remove kernels from the cob, keeping them in as large pieces as possible.

Remaining Ingredients:

1. Add yogurt, cilantro, garlic, salt, lime juice, and lime zest to a blender.
2. Blend until completely smooth.
3. Transfer to a container and refrigerate until service.
4. Slice red onions and jalapeños.
5. Store all components chilled in separate containers until service.

For Service:

1. Preheat oven to 425°F (220°C).
2. Place flatbread on a sheet pan.
3. Top each with 8 cheese slices.
4. Add chicken, corn, red onion, and jalapeño evenly over each flatbread.
5. Bake for 5–6 minutes, or until cheese is fully melted and the flatbread is heated through.
6. Remove from oven.
7. Top with feta cheese, yogurt cilantro sauce, chopped cilantro, and Tajín.
8. Cut into portions and serve immediately while warm.