Easy and delicious, this Grilled Chicken Flatbread is full of Mediterranean flavors and cooks up quickly for a lunch or dinner that the whole family will love! With a simple za’atar hummus and fragrant sumac caramelized onions, you can’t beat this weeknight win dish!
Why Make This Grilled Chicken Flatbread?
You already know I have a keen love for Mediterranean flavors like my za’atar zucchini fritters, and harissa baked eggs, but this dish incorporates a lot of those flavors in a fun way that’s also super easy!
Plus, we’re breaking out my fave cooking oil Thrive® Culinary Algae Oil to add a healthier twist to this meal!
What’s In This Easy Meal?
At first glance, it seems like there is a lot going on here, but it’s honestly super easy!
For the hummus:
- fresh garlic
- za’atar seasoning
- hummus
Seriously, we aren’t even making our hummus here, I went with a plain, store-bought variety and added garlic and za’atar. It’s amazing.
For the onions:
- Thrive Algae Oil
- sweet yellow onions
- sumac
- chopped spinach
SO EASY.
For the salad:
- whole spinach
- white wine vinegar
- Thrive Algae Oil
- salt & pepper
Toss and top and done!
For the chicken:
- Thrive Algae Oil
- salt & pepper
Seriously, can it get any more simple than that?
This is why I love using Thrive Algae Oil, it’s so versatile and neutral in flavor, meaning I can use it in my dressings, caramelize my onions like a pro, and grill up chicken without it sticking to the pan or burning under high heat.
Plus, using Thrive in place of other oils means we replace excess saturated fat with better-for-you monounsaturated fat, which can help maintain heart health! Thrive Algae Oil contains 90% monounsaturated fat, which is 25% more good fat than olive oil, which is a win in my book.
How Do I Make This Chicken Flatbread Meal?
The longest part of this dish is caramelizing the onions, so I usually do that first. Just heat up the algae oil, then add the onions and let them slowly cook, stirring very rarely. While they cook:
- prep the hummus
- prep the salad and dressing
- cook the chicken
Like any meat, I like to let it sit for a few minutes before slicing to help keep the juices from running off and causing the meat to dry out. So give yourself a few extra minutes before you pull the onions off the stove.
Then all you have to do is layer everything on your flatbread and enjoy!
FAQ’s
What flatbread should I use?
- I love to grab those little naan flatbreads, but you can split the larger ones, or use pita bread or pita pockets.
Can I use my own hummus?
- of course! If you have a fave hummus recipe, go to town! I just enjoy the convenience of grabbing a container and adding my own noms to it.
Can I customize this dish?
- absolutely! Use kale instead of spinach, use red onion instead of sweet yellow, add some labneh instead of hummus, or swirl them together. You could even add a dollop of red pepper paste for a sweet addition. My mouth is watering thinking of all the possibilities.
Where can I find Thrive Algae Oil?
- Thrive is available nationwide on Amazon and in grocery stores!
Grilled Chicken Flatbread with Za'atar Hummus and Sumac Caramelized Onions
Ingredients
For the Onions
- 2 tablespoons Thrive Culinary Algae Oil
- 2 sweet yellow onions sliced thin
- 2 teaspoons ground sumac
- 2 cups spinach roughly chopped, lightly packed
For the Hummus
- 2 cloves garlic minced
- pinch kosher salt
- 2 teaspoons za'atar seasoning
- 1 cup plain hummus
For the Salad
- 2 teaspoons white wine vinegar
- 1 ½ tablespoons Thrive Algae Oil
- kosher salt to taste
- freshly cracked pepper to taste
- 3 cups spinach lightly packed
For the Chicken
- 1 lb chicken breast pounded thin
- 1 tablespoon Thrive Algae Oil
- kosher salt to taste
- freshly cracked pepper to taste
- 4 small flatbreads
- ¼ cup toasted pine nuts for garnish
- ¼ cup Italian parsley for garnish
Instructions
- Heat a large skillet over medium heat and add the Thrive Algae Oil. Once shimmering, add the onions and stir to coat. Let cook, stirring occasionally, until lightly browned, about 10 minutes. Stir in the sumac and continue cooking until dark brown, about 10 more minutes. Stir in the chopped spinach and remove from heat.
- While the onions cook, sprinkle the garlic with a tiny pinch of salt, then smash with the flat side of a large knife until a paste forms. Add the garlic paste and za'atar to the hummus and stir until thoroughly combined. Cover and set aside.
- Whisk together the white wine vinegar and Thrive Algae Oil and season with salt and pepper. Toss with whole spinach and set aside.
- Heat a grill pan over medium-high heat. Coat chicken in Thrive Algae Oil and sprinkle with salt and pepper. Brush pan with extra oil, then grill the chicken until lightly charred and cooked through, no longer pink, about 5 minutes per side. Remove from heat and let sit for 5 minutes before slicing.
- To assemble: coat flatbread with a layer of hummus, then top with caramelized onions, spinach salad, and sliced chicken. Sprinkle with toasted pine nuts and fresh parsley and serve!
Nutrition
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