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Strawberry Balsamic Chicken Flatbread

Homemade flatbread, fresh grilled chicken, and a simple strawberry caprese make this recipe delicious & healthy - a favorite worth repeating in your meal plan!

Serves 2-4 servings     adjust servings

Preparation 30 mins Cook Time 10 mins Total Time 40 mins


  • 2 Naan or other flatbread
  • 3/4 cup pecan halves
  • 2 1/2 Tablespoons olive oil, divided
  • 2 shallots, thinly sliced
  • Sea salt
  • 1/2 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)


  1. Preheat oven to 400 degrees F. Place Naan bread on baking sheet and brush each with 1 tablespoon olive oil. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bake for 10 minutes. Remove from oven and drizzle on balsamic reduction, then top with arugula if desired. Enjoy!


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