Blueberry and Goat Cheese Grilled Chicken Flatbreads

It’s summer! It’s time for grilling, chilling, and enjoying all these fresh fruits and herbs! It’s the best time of year. These Blueberry and Goat Cheese Grilled Chicken Flatbreads were packed with sweet and savory flavors. These were so tasty and light – the perfect thing for enjoying out on the patio! The chicken breast features a balsamic marinade, then they were grilled to juicy perfection. The blueberries were slightly roasted, just enough to burst and become juicy and jammy. The goat cheese crumbles, fresh basil, the gooey mozzarella, and that balsamic glaze drizzled over top brought everything together so beautifully. This could be a quick lunch, main, app, or snack! It’s pretty healthy too!

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What makes blueberry and goat cheese such an awesome pair?

Blueberries are sweet and tart, meanwhile goat cheese is rich and sharp. The flavors are so different, and that’s why they pair together so well! The brightness of the blueberry cuts through that creamy, fatty goat cheese and lightens everything up. Paired with fresh basil, juicy chicken, and that sweet balsamic glaze – it just hits every texture and flavor!

Did you know?

Persians, Greeks, and ancient Egyptians used flatbreads as portable plates. Isn’t that cool? You get to eat the meal and the plate! And way back in the day, these were the best for meal prepping. Flatbreads don’t really get moldy, instead they dry out. Ancient travelers would carry them around for weeks since they were basically one of the first shelf-stable carbs.

What ingredients do I need to make this?

For the grilled chicken:

Chicken Breasts
Balsamic Chicken Marinade – try my recipe!

For the blueberry and goat cheese grilled chicken flatbreads:

Flatbreads
Olive Oil
Mozzarella
Blueberries
Goat Cheese
Salt

For serving:

Basil
Freshly Cracked Black Pepper
Red Pepper Flakes
Flaky Salt
Balsamic Glaze – try my recipe!

What equipment do I need?

• Propane Grill
• Tongs
• Chef Knife
• Cutting Board
• Baking Sheets
• Measuring Cups and Spoons
• Silicone Brush
• Mixing Bowl
• Meat Thermometer

How do I make it?

To prep the chicken:

To get started on this recipe, first you’ll want to trim the fat from your chicken then slice the breasts in half lengthwise. Toss the chicken in your favorite marinade or try halving my recipe for balsamic chicken marinade! You could also make the marinade recipe as written and have leftovers, YUM.

Once the chicken is done marinating, we’ll need to grill it, since it has to be cooked to go on the flatbread.

To grill the chicken breasts:

Preheat the grill to medium high for a few minutes, then grill the chicken for a few minutes per side, flipping only once! Once they temp out to 165 F, move to a plate to rest and cool slightly before thinly slicing against the grain.

To prep the blueberries and roast:

Preheat the oven to 425 F, then line a baking sheet with foil for easy cleanup. Add the blueberries to a small bowl, then use your hands to toss them with a bit of oil and a pinch of salt.

Roast the blueberries for a few minutes, until they’re just starting to burst. Plucking them from the blueberry juice, then setting aside until ready to use.

Pro Tip: Roasting the blueberries first stops them from leaking and bursting all over the flatbreads!

To make the blueberry and goat cheese grilled chicken flatbreads:

Add the flatbreads to two small unlined baking sheets. Make sure they fit in the oven together, otherwise you’ll have to cook them one at a time.

Pro Tip: For max crispiness, skipping the foil is the best move here!

Using a silicone brush, brush the flatbreads with the remaining olive oil. It might seem like a lot but – trust it. This creates some serious crisp!

Next, rip up the mozzarella and scatter the pieces on. Scatter the blueberries between the two. Divide the sliced chicken between the flatbreads, then evenly distribute the goat cheese, and bake!

While the flatbreads are baking is a great time to make the balsamic glaze if you’re wanting to have it homemade! Check out my recipe here!

Wash and dry the basil, then rip, chop, or leave the smaller pieces whole – it’s up to you! Once the cheese on the flatbreads has melted and the crusts appear golden, remove from the oven.

To serve:

Scatter the basil between the two blueberry and goat cheese grilled chicken flatbreads, then top with freshly cracked black pepper, red pepper flakes, flaky salt, and a drizzle of balsamic glaze.

Wait a few minutes before slicing into six pieces. Serve hot and enjoy!

Tips:

• Making the balsamic chicken marinade is highly encouraged for the chicken breasts. There is so much flavor there! I marinated mine for 5 hours, but an hour will do just fine too! However, if you’d like to save time, you can just use any rotisserie chicken or cooked chicken that you have on hand. If using shredded chicken, add it towards the end of the bake time – that way it doesn’t overcook!
• If you’re not the biggest fan of goat cheese, consider using feta instead. It’s got a pretty similar flavor profile with equal amounts of tang!
• Fresh mozzarella is best here since it’s moist and gooey! In a pinch, you could totally get away with using shredded mozzarella instead.

Looking for more balsamic-y recipes? Check these out!

• Caprese Chicken Sheet Pan
• Honey Balsamic Vinaigrette

Wanna live off of flatbreads all summer? Me too!

• Shrimp Scampi Flatbread
• Shrimp and Asparagus Flatbread