Chicken and Caramelized Onion Flatbread with Feta

• 1 tablespoon olive oil
• 2 medium onions, thinly sliced
• 1 teaspoon sugar
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups cooked shredded chicken
• 4 flatbreads
• 1 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• 2 tablespoons butter, melted

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add onions, sugar, thyme, salt, and pepper. Cook, stirring occasionally, until onions are golden brown and caramelized, about 15 minutes.
2. 2 Preheat oven to 400°F.
3. 3 Spread each flatbread with a thin layer of melted butter.
4. 4 Divide the shredded chicken evenly among the flatbreads.
5. 5 Top each with caramelized onions.
6. 6 Sprinkle feta cheese over the top.
7. 7 Bake in the preheated oven for 8-10 minutes, until cheese is melted and flatbread is warmed through.
8. 8 Garnish with chopped parsley before serving.

Equipment

• skillet
• baking sheet

Variations

• Add sliced bell peppers or spinach for extra veggies.

Substitutions

• Substitute feta with goat cheese for a tangy alternative.

Pairings

• Pairs well with a light white wine or sparkling water with lemon.

Nutrition

Tips

• For extra flavor, marinate the chicken in lemon juice, garlic, and olive oil before cooking.
• If you're pressed for time, use store-bought rotisserie chicken and caramelized onions from the deli.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven to maintain crispiness.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat in a toaster oven until warmed through.

Serving Suggestions

• Serve with a crisp green salad and tzatziki sauce on the side.

FAQ