4 Serves
52 Mins
Preheat your oven to 200°C and prepare the chicken by seasoning it with salt and pepper.
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ItalianVitamin E
6 mg / 15 mgVitamin K
24 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
66 µg / 400 µgCalcium
67 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
75 mg / 420 mgPhosphorus
295 mg / 1,250 mgPotassium
532 mg / 4,700 mgSodium
842 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
21 µg / 55 µgFiber
4 g / 28 gSugar
8 g / 50 gSaturated Fat
7 g / 20 gCholesterol
55 mg / 300 mgCaffeine
0 mgNet Carbs
26 gAlcohol
0 g
Heat a generous amount of extra virgin olive oil in a large skillet and sauté the sliced onions until they are soft and golden brown.
Place the chicken in a roasting pan, surround it with the caramelized onions, and roast until the chicken is cooked through and juices run clear.
Arrange the flatbread on a serving dish, top with the onion mixture and roasted chicken, then serve immediately.
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Ethiopian