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!
Equipment
Ingredients
For the grilled chicken:
- 1 lb. Chicken Breasts fat trimmed and cut in half lengthwise
- ¼ cup Balsamic Chicken Marinade cut my recipe in half or use store-bought!
For the blueberry and goat cheese grilled chicken flatbreads:
- ¾ cup Blueberries
- Pinch of Salt for roasting the blueberries
- 2 Pack of Flatbreads
- 1 ½ tbsp Olive Oil divided
- 8 oz Fresh Mozzarella Log sliced
- ½ cup Goat Cheese crumbled
For serving:
- 2 tbsp Basil chopped or torn
- Freshly Cracked Black Pepper
- Red Pepper Flakes
- Flaky Salt
- Balsamic Glaze try my recipe or use store-bought!
Instructions
To marinate and grill the chicken:
- Toss the chicken in your favorite marinade or try my recipe for balsamic chicken marinade! Once the chicken is done marinating, we'll need to grill it, since it has to be cooked to go on our flatbread.
- Preheat the grill to medium high for 5 minutes.
- Grill the marinated chicken for 5 minutes per side.
- Once it temps out to 165℉, move to a plate to rest for 10 minutes, then thinly slice it against the grain.
To prep the blueberries and roast:
- Preheat the oven to 425℉, then line a small baking sheet with foil for easy cleanup.
- Add the blueberries to a small bowl, then toss them with 1 tsp of the olive oil and a pinch of salt.
- Roast the blueberries for 5-8 minutes, until they're just starting to burst.
- Pluck the roasted berries from the juice, then set them aside until ready to use.
Roasting the blueberries briefly before we add them to the flatbreads stops them from leaking and bursting all over them!
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.
- 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!
- Rip up the mozzarella and scatter the pieces on the flatbreads.
- Next, scatter the blueberries between the two.
- Divide the sliced chicken between the two, then evenly distribute the goat cheese.
- Bake the flatbreads for 8-12 minutes, until cheese has melted and crusts appear golden.
For max crispiness skipping the foil is the best move here!
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!
To serve:
- Scatter the basil over both flatbreads, then add the freshly cracked black pepper, red pepper flakes, flaky salt, and a drizzle of balsamic glaze.
- Wait a few minutes before slicing each one into six pieces. Serve hot and enjoy!
Nutrition
Serving: 2slicesCalories: 405kcalCarbohydrates: 29gProtein: 28gFat: 2gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 480mgPotassium: 300mgFiber: 2gSugar: 6gVitamin A: 500IUVitamin C: 2mgCalcium: 340mgIron: 1.6mg
Please be aware that nutritional values are approximate and intended as a helpful guide
Tried this recipe?Let us know how it was!
