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!
Course Appetizer, Main Course
Cuisine American
Keyword chicken flatbread
Prep Time 30 minutesminutes
Cook Time 10 minutesminutes
Total Time 40 minutesminutes
Servings 3
Calories 810kcal
Author Erica
Ingredients
2Naan breador lavash or other flatbread pizza crusts
2tablespoonsolive oildivided
½cupplus 2 tablespoons balsamic vinegardivided
2shallotssliced or diced
Sea saltto taste
5ouncesfresh Burrata or Mozzarella cheesesliced
1cooked chicken breastcubed or sliced
¾cuppecan halves
1cupfresh strawberrieswashed and halved
Arugulaoptional
Fresh basil leavesoptional
Instructions
Preheat the oven to 400 degrees F. Place 2 flatbreads on a baking sheet and brush them with 1 tablespoon of olive oil.
Pour 1/2 cup balsamic vinegar in a small saucepan set over medium heat. Bring it to a boil, reduce the heat to low, and simmer until the vinegar has reduced by ⅓ and coats the back of a spoon. Remove it from the heat and allow to cool and thicken into a glaze.
Heat remaining oil in a skillet set over medium-low heat. Saute shallots for 4-5 minutes until they're lightly browned, then sprinkle them with a pinch of sea salt. Remove skillet from heat, drizzle in remaining balsamic vinegar, and toss to deglaze the pan and soak the shallots.
Arrange the burrata or Mozzarella over the flatbread, then top with caramelized shallots, chicken breast, pecans, strawberry halves, and a sprinkle of sea salt.
Bake for 10-12 minutes, or until the cheese is melted. Remove from the oven and drizzle on balsamic reduction, then top with arugula and basil leaves if desired.
Notes
Nutrition facts are skewed due to the balsamic glaze - you will not use all of it.