Vibrant flatbread topped with balsamic-glazed chicken, strawberries, cheeses, and fresh herbs.
# What You'll Need:
→ Chicken
01 - 1 small boneless, skinless chicken breast
02 - 2 tablespoons balsamic vinegar
03 - 1 tablespoon olive oil
04 - 1 teaspoon honey
05 - Salt, to taste
06 - Black pepper, to taste
→ Flatbread
07 - 2 large flatbreads (naan or lavash)
08 - 1 cup shredded mozzarella cheese
09 - ½ cup crumbled goat cheese or feta
10 - 1 cup fresh strawberries, hulled and sliced
11 - ¼ small red onion, thinly sliced
12 - 1 cup baby arugula
13 - 2 tablespoons fresh basil leaves, torn
→ Garnish
14 - 1 tablespoon balsamic glaze
15 - 1 tablespoon chopped pistachios (optional)
# How To:
01 - Set the oven to 425°F and prepare for baking.
02 - Combine balsamic vinegar, olive oil, honey, salt, and pepper in a small bowl. Marinate the chicken breast in the mixture for 10 to 15 minutes.
03 - Heat a skillet on medium-high. Add the chicken with marinade and cook 5 to 7 minutes per side until fully cooked. Rest for 5 minutes before slicing thinly.
04 - Arrange flatbreads on a baking sheet. Evenly sprinkle mozzarella cheese, then goat cheese on top.
05 - Layer sliced chicken, strawberries, and red onion over the cheese-covered flatbreads.
06 - Bake in the preheated oven for 8 to 10 minutes until edges turn golden and cheese melts.
07 - Remove from oven. Top with arugula, torn basil leaves, drizzle balsamic glaze, and sprinkle pistachios if desired.
08 - Slice each flatbread and serve warm.
