Palestinian-Inspired Sumac Chicken Flatbreads

Ingredients

• 1 1/2 lb boneless, skinless chicken thighs
• 2 large red onions, thinly sliced
• 3 tbsp olive oil
• 2 tbsp ground sumac
• 1 tsp ground allspice
• 1/2 tsp ground cumin
• 4 flatbreads
• 1 lemon
• 1/3 cup chopped parsley
• 1/4 cup toasted pine nuts
• Kosher salt and black pepper

Steps

1. Heat the oven to 425°F.
2. Toss chicken and onions with oil, sumac, allspice, cumin, salt and pepper on a sheet pan.
3. Roast until the onions caramelize and chicken reaches 165°F, 22 to 25 minutes.
4. Warm the flatbreads during the final 3 minutes, then slice the chicken.
5. Pile onions and chicken over flatbreads and finish with lemon juice, parsley and pine nuts.

Allergen note: Contains wheat and tree nuts.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.