Creamy Chicken Flatbread
A creamy Mediterranean flatbread with baked chicken thighs, eggplant, bell peppers and cherry tomatoes, finished with olive oil and tahini, served over farro.
Total time
35 min
Prep
20 min
Cook
15 min
Difficulty
easy
Cuisine
Mediterranean
gluten-free
Ingredients
400gchicken thighs
1eggplant
150gbell peppers
1 cupcherry tomatoes
2 cupsfarro
1/4 cupolive oil
2 tsptahini
3 tbspolive oil
to tastesalt and black pepper
Instructions
1
Season the chicken thighs and bake them over medium-high heat until well browned, about 8 minutes.
2
Add the eggplant, bell peppers and cherry tomatoes, cooking until softened, about 3 minutes.
3
Stir in the olive oil and tahini for 4 minutes.
4
Cook the farro separately and drain.
5
Let the chicken simmer for about 10 minutes so the flavors meld.
6
Taste and adjust the seasoning.
7
Serve hot over the farro, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
642
Protein
41.6g
Fat
30.7g
Carbs
53.8g
Fiber
9.2g
Sodium
87mg
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★★★★★
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