Boy have I missed you guys. Have you been enjoying this crazy-wonderful weather? This time of year…I just can’t get enough. We’ve been trying our best to soak in all of this sunshine…swimming, farmers-marketing, park-hopping, festival-ing and patio dining galore. It’s definitely all sunshine and rainbows…but it doesn’t leave me much time in the kitchen for dinner prep. These flatbreads have become quite the time-saver around here…and I can’t even begin to tell you how absolutely amazing they taste.
My kiddos call them “pizza”. I call them “upscale dining-made simple-flatbreads”. You won’t believe how simple they are to get on the table…mostly because they taste like something you’d get right out of a wood fired pizza oven at your favorite local spot. The texture of the grilled bread is so light and crisp..with a tiny chew to it. Top that with some of the most fresh flavors on the planet and you’ve scored the biggest simple meal touchdown you may have ever achieved. They are on my meal rotation again this week….I hope you enjoy them as much as we do!
Grilled Chicken, Roasted Tomato and Goat Cheese Flatbreads
notes: while you can find Naan bread at almost any market, this is my favorite one…its unbeatable in taste and price. Also, if you aren’t up for grilling the chicken you can use precooked baked or rotisserie chicken…but I have to say that the grilled flavor adds so much to the taste of the final product.
1/4 Cup Olive Oil, divided + More for drizzling on top of the pizzas
2 Boneless Skinless Chicken Breasts
1 Pint Cherry Tomatoes
Salt + Black Pepper
3-4 Pieces Naan Bread
4 Ounces Baby Spinach Leaves
4-6 Ounces Goat Cheese, crumbled
Chopped Basil, for garnish
Preheat oven to 400 and grill to medium high heat. Place the cherry tomatoes on a baking sheet, season with salt and pepper, drizzle with 2 Tablespoons of olive oil and toss to coat. Place in preheated oven and roast for 20-25 minutes or until tomatoes are blistered and lightly charred. Remove from oven and set aside.
While tomatoes are cooking season the chicken with salt and pepper and coat with the 2 additional tablespoons of olive oil. Place on the grill and cook for 12-15 minutes, flipping once in between cooking, or until chicken is fully cooked through. Remove from grill and let rest for 10 minutes before slicing into thin strips.
To Build Flatbreads: Top the Naan bread with baby spinach leaves, sliced chicken, roasted tomatoes and goat cheese. Drizzle the tops of the bread with olive oil, if desired.
Place on the grill and cook for 8-10 minutes or until cheese is bubbly and melted and the bread is beginning to crisp up. Top with basil and cut into pieces and serve immediately. Serves 4-6, depending on the size of your Naan.
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