Brie, Nectarine, & Chicken Flatbread

This light, fresh flatbread is a healthier take on pizza night and a hit in my household.

All you'll need is: – Fresh Chicken  – Flatbread Pack – Nectarines – Arugula –  White Balsamic Reduction (I used Raspberry Infused for this one – such a good sweet twist!) – Olive Oil  – Brie cheese – Light Caesar salad dressing – Salt – Pepper

It's easy to make! You just marinate and cook the chicken, layer the ingredients on the flatbread, and bake!

Step 1: Trim your bowl & basket fresh chicken breast strips. Kitchen scissors make this step SO simple – an actual game-changer in the kitchen!  Step 2: Marinade your chicken strips. I combined with about 1/2 cup of light Caesar salad dressing, and generously added salt + 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!

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!

For the full recipe, visit the blog. There's even a printable version!

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