Today’s recipe is a light and fresh summer favorite (or really, an anytime favorite!) for a healthier take on pizza night. It’s a versatile chicken flatbread that’s easy to make and gourmet to taste. Definitely a healthier alternative to a heavier pizza, without sacrificing any flavor – it’s absolutely DELISH. A family favorite in our house, and SO quick to whip up! I lovelovelove having the ingredients on hand for lunchtime, since it’s a filling lunch option for me at home that easily reheats for subsequent days.
So stoked to partner with my friends at ShopRite to bring this recipe to you using their Bowl & Basket Fresh Chicken, which is now available in all ShopRite Meat Departments! I’ve loveloveloved the Bowl & Basket line since its inception; it’s their own collection of thoughftully crafted + curated foods and ingredients exclusive to ShopRite supermarkets, and literally every single thing I’ve tasted from it has been top notch and top quality. Very stoked fresh chicken has been added to the lineup, right in time for grilling season!
Bowl & Basket Fresh Chicken has NO antiobitics, added steroids, or hormones, and is USDA Grade A Certified and quality assured with a variety of cuts. Here’s a $0.75 off per lb coupon for ya + here’s where to find it in your local ShopRite aisle!
This chicken flatbread also has Brie cheese, sweet nectarines, and peppery arugula for a really flavorful summer course! Enjoy as the main dish, or cut into thinner flatbread strips as an appetizer.
I’ll walk you through my step-by-step – the printable recipe is below! Here’s what we’ll be making today:
Brie, Nectarine, & Chicken Flatbread Ingredients:
You can pick up everything you’ll need for this chicken flatbread at your local ShopRite.
- Bowl & Basket fresh chicken (I used breast strips – they trim down to the perfect bite size!)
- Flatbread pack (The Stonefire pack is located in ShopRite’s baked goods department)
- Nectarines (You’ll only need one sliced per flatbread!)
- Bowl & Basket arugula (One cup – or one handful – suffices per flatbread, so you’ll have extra for a fresh summer salad…or another flatbread 😉 )
- Alessi White Balsamic Reduction (I used Raspberry Infused for this one – such a good sweet twist!)
- Olive Oil (Fun fact: I first discovered Filippo Berio’s OO + EVOO on a ShopRite getaway trip!)
- Brie cheese (You’ll only need a few sliced rounds to cover your flatbread)
- Light Caesar salad dressing
Brie, Nectarine, & Chicken Flatbread Recipe:
Step 1: Trim your bowl & basket fresh chicken breast strips. Kitchen scissors make this step SO simple – an actual gamechanger in the kitchen! I trim to bite size pieces.
Step 2: Marinade your chicken strips. I combined with about 1/2 cup of light Caesar salad dressing, and generously added salt + pepper! While my chicken marinaded, I lightly coated my flatbread with olive oil, salt, and pepper.
Step 3: Pan fry your marinaded chicken until fully cooked and golden brown (about 10 minutes). Pro tip: Before flipping your chicken, drain any extra marinade from your pan to help it get more golden!
Step 4: While your chicken cooks, prepare your other fresh ingredients – slice your Brie cheese into thin, meltable rounds and your nectarine into thin slices. And preheat your oven to 425 degrees!
You’ll only need about one handful of arugula to top your chicken flatbread. (So you’ll have the rest for a yummy fresh summer salad – or another flatbread! Yay!)
The first time I ever made this chicken flatbread, I topped with arugula AFTER baking – the second time, I topped BEFORE baking so that the arugula was a bit cooked with it. Both turned out great!
Step 5: Once your chicken is cooked, it’s time to layer your ingredients onto your flatbread.
Bake at 425 for about 10 minutes (or until flatbread is golden brown)!
Last step: Top with your arugula and drizzle with balsamic reduction glaze, then ENJOY!
Chicken, Brie, & Nectarine Flatbread
This summery chicken flatbread is fresh & light, with brie cheese, peppery arugula, and sweet nectarine!
- 1 pack Flatbread (comes with 2 flatbreads)
- 1 package Fresh chicken (chicken strips are easiest!)
- 3 ounces Brie
- 2 Nectarines
- 1 cup Arugula
- 1 tbsp Balsamic Reduction (I like raspberry infused!)
- 1/2 cup Light Caesar dressing
- 1 tsp Olive Oil
Trim your fresh ShopRite Bowl & Basket chicken strips into bite-size pieces. I use kitchen shears to make this step easy!
Put your raw chicken strips in a gallon-size Ziploc bag and coat with light Caesar dressing, salt and pepper to taste. Let marinade.
While chicken is marinading, preheat oven 425 degrees. Lightly drizzle flatbread with olive oil to edges. Sprinkle flatbread with salt and pepper to lightly coat. Thinly slice Brie cheese into rounds. Thinly slice nectarine.
Pan fry the marinaded chicken strips until golden brown.
Add cooked chicken to flatbread. Layer on Brie cheese, then nectarine. Top with arugula, spread evenly over flatbread.
Bake for 10 minutes at 425.
Remove flatbread from oven. Sprinkle salt and pepper to taste. Top with a drizzle of Raspberry infused balsamic reduction glaze.
Again, don’t forget to carpe diem on your coupon for your next ShopRite grocery run!
Would you try this chicken flatbread?
Let me know if you do – I’d lovelovelove to hear what you think!
*Thanks to ShopRite, a brand I lovelovelove, for sponsoring this post. As always, all opinions + thoughts presented are entirely my own. Thank YOU for supporting the brands that support Coming Up Roses!