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- Heat one tablespoon of olive oil in a pan over a medium-low heat. Add the onions, thyme and a pinch of salt and black pepper. Cook for 20-25 minutes until very soft and golden brown.
- Meanwhile, spread each flatbread generously with the goat’s cheese. Preheat the oven to 200˚C/180˚C fan/gas mark 6.
- Spread the caramelised onions over the goat’s cheese, then top with the chicken and grapes. Bake for 10 minutes, or until the edges are golden brown.
- To serve, scatter the flatbreads with fresh rocket and Parmesan shavings and slice.
Note: naan breads can be used as an alternative to flatbreads, if you wish.
Per Serving 650kcals, 30.6g fat (8.5g saturated), 62.2g carbs (5.5g sugars), 30.8g protein, 3.9g fibre, 0.315g sodium
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