Ingredients:

  • 1 pound (450g) boneless, skinless chicken breasts
  • 2 tablespoons (30ml) olive oil
  • 1 tablespoon (15ml) balsamic vinegar
  • 1 teaspoon (5g) Italian seasoning
  • ½ teaspoon (3g) garlic powder
  • Salt and freshly ground black pepper to taste
  • 4 store-bought flatbreads (approx. 6-8 inches/15-20cm each)
  • 2 tablespoons (30ml) olive oil, divided
  • 1 cup (225g) fresh mozzarella, thinly sliced
  • 1 pint (568g) cherry tomatoes, halved
  • ¼ cup (15g) fresh basil leaves, roughly chopped
  • 2 tablespoons (30ml) balsamic glaze (optional)
  • Pinch of red pepper flakes (optional)

Instructions:

  1. In a bowl, whisk together olive oil, balsamic vinegar, Italian seasoning, garlic powder, salt, and pepper. Add chicken breasts and toss to coat. Marinate for at least 15 minutes (longer is better!).
  2. Preheat grill or skillet to medium-high heat. Cook chicken until cooked through and the internal temperature reaches 165°F (74°C), about 5-7 minutes per side. Let rest for a few minutes, then slice into bite-sized pieces.
  3. If using store-bought, brush each flatbread lightly with olive oil. If using homemade, roll out dough to desired thickness and bake or cook in a skillet.
  4. Top each flatbread with sliced mozzarella, halved cherry tomatoes, and sliced cooked chicken.
  5. If desired, bake the assembled flatbreads in a preheated oven at 375°F (190°C) for 5-7 minutes, or until the cheese is melted and bubbly. Alternatively, place them back on the grill for a minute or two to warm through and slightly melt the cheese. Watch carefully to avoid burning!
  6. Sprinkle with fresh basil and a drizzle of balsamic glaze (if using). Add a pinch of red pepper flakes, if you like a little kick. Serve immediately.