Grilled Chicken Flatbread with Za'atar Hummus and Sumac Caramelized Onions

Ready in 30 minutes, this Grilled Chicken Flatbread features bold Mediterranean flavors with za'atar and sumac and a simple spinach salad!

Course Dinner, Sandwich

Cuisine Mediterranean

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 514kcal

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!