Strawberry Balsamic Chicken Flatbread – hearty flatbread, fresh grilled chicken, toasted pecans, and a simple strawberry caprese make this recipe delicious & healthy – a favorite worth repeating in your meal plan!
I don’t know if you knew this, but I love strawberries.
Here in Florida, we don’t gauge seasons by weather (because it would be only Summer and Summerer,) we figure out what time of year it is based on what kind of produce is in season. Watermelons and cantaloupe (haha choir reference) everywhere mean it’s deep, boiling, sunscreen-weather summer (in case the heat index doesn’t give it away).
Good citrus (meaning not sour and watery, like the warm weather oranges) indicates it might actually be winter (a couple good cold days here and there doesn’t count.)
And when you find people hauling dozens of flats of ripe red “Fresh From Florida” strawberries away from the market and to their homes? Winter and Spring here are virtually the same, anyway, so it’s somewhere between November and April, most likely. Just check your calendar between bites of perfect berry to be sure.
I don’t often use strawberries in things other than dessert, but I’ve been totally inspired by the beauty of this year’s crop. I’ve recently started trying strange ingredients on well-known foods (sweet potato pizza, anyone?), and this Strawberry Balsamic Chicken Flatbread seemed like it was just far enough out of the box to be the most delicious thing I’ve had all winter.
Did you know that strawberries aren’t even a true berry?
Yeah, I know. I was kind of surprised, too. All because their seeds are on the outside.
Whoever decided that must have known that they deserved a classification all their own – FabuRedGemOfSweetnessAndAllThingsJoyous.
A bit wordy. That’s why I don’t have a degree in science. My brain is too out there for the simplicity of it.
Remember earlier this year, when I decided I was going to put my black thumb to the test and try to dye it green?
I had a little success, in the form of a huge, blossoming squash plant, a jalapeño bush that bloomed in the very pot I bought it in, and a miraculous, thriving grocery store basil plant that belonged on The Walking Dead.
I also bought a box of strawberry bulbs in my many travels to Home Depot, which sadly has yet to make it out of said box.
I blame it on the fact that I couldn’t find a strawberry planter that I liked, but really I think it was just because I knew they’d never taste like Plant City berries.
Having a home strawberry garden would be pretty wonderful, though. The holidays are almost out of the way, and I’m really beginning to feel the aftermath of the last six months.
You know what that means…
It’s the dreaded requisite “I’m gonna eat better and exercise again” resolution. The one that most people abandon within a couple of months, which just can’t happen to me; I really do have to get back on the wagon. Between my very trying job, trying to have a baby, and all the food I
devour test for the blog, I’ve lost the healthy balance I once had such a strong lock on.
Getting back to a healthier diet is one of the hardest things to do after the richness of holiday eating, but including strawberries can make the transition easier! A 1-cup serving of 8 strawberries has less than 50 calories, contains less than 3 teaspoons of sugar, and is equal your daily requirement of vitamin C.
Meaning trading in Christmas cookies and those big slabs of pumpkin pie for a few strawberries can still calm your craving for sweets, and also provide you with some considerable vitamins that buttery treats just can’t beat.
This recipe is full of firsts for me. My first homemade flatbread, first time eating strawberries on a non-dessert, first time pairing them with balsamic vinegar.
Fourth time eating burrata since August, but that’s…you know. That’s gonna happen when you find a new love.
I entered into developing this recipe with nothing but enthusiasm, though, and the end result opened my eyes to the many possibilities of savory strawberry recipes. There are a ton already out there on Pinterest, but I can’t wait to spend strawberry season going through pints upon pints of them to find that perfect combo that no one has thought of yet.
More unique pizza and flatbread recipes to try tonight!
If you love this recipe, please consider leaving a 5 STAR RATING! If you really love it, leave us a comment and let us know – we appreciate all forms of feedback!
Join in on the fun in our Facebook group! Feel free to share YOUR favorite recipes, ask questions, help out your fellow home cooks, and see what’s new with The Crumby Kitchen (so that you never miss a new recipe)! If you’d like to check it out, you can request to join HERE.
Also, don’t forget to follow us on Instagram and tag #crumbykitchen so we can see all the wonderful recipes YOU recreate from this site!
You can also enjoy exclusive content before anyone else by subscribing to our weekly newsletter – and you’ll never miss a delicious recipe again!
Strawberry Balsamic Chicken Flatbread
- 2 Naan bread or lavash or other flatbread pizza crusts
- ¾ cup pecan halves
- 2 ½ tablespoons olive oil divided
- 2 shallots thinly sliced
- Sea salt
- ½ cup plus 2 Tablespoons balsamic vinegar divided
- 5 ounces fresh Burrata or Mozzarella cheese sliced
- 1 chicken breast grilled and thinly sliced
- 1 cup fresh strawberries washed and halved
- Basil chiffonade
- Arugula optional
- Preheat oven to 400 degrees F. Place Naan bread on baking sheet and brush each with 1 tablespoon olive oil. Set aside.
- In a medium skillet, toast pecans over medium heat for 4-5 minutes, until browned and crunchy. Remove from pan and set aside to cool.
- Heat remaining olive oil in skillet over medium-low heat. Saute shallots for 6-7 minutes until browned, then sprinkle them with a pinch of sea salt. Saute another 5 minutes, then remove skillet from heat, adding balsamic vinegar and tossing to deglaze the pan and soak the shallots. Set aside to cool.
- Place remaining balsamic in a small saucepan set over medium heat. Bring to a boil, then reduce heat to low, keeping a strong simmer, until the vinegar has reduced by ⅓ and coats the back of a spoon. Remove from heat and allow to continue to thicken.
- Assemble the flatbread; arrange the Burrata/ Mozzarella slices on the Naan, then top with sliced chicken breast, caramelized shallots, strawberry halves, basil, and a sprinkle of sea salt.
- Bake for 10 minutes. Remove from oven and drizzle on balsamic reduction, then top with arugula if desired. Enjoy!