Chicken Flatbreads with Caramelized Onions and Blueberry-Balsamic Sauce

Serve up a boost of blue this summer with these delicious and easy-to-prep flatbreads! Save any leftover Blueberry-Balsamic Sauce for sandwiches, wraps, or glazing other grilled meals.

Course Appetizer, Main Course, Shareable

Cuisine American

Keyword Blueberry-Balsamic, Chicken Flatbread

Prep Time 1

Cook Time 10

Total Time 1 10

Servings servings

Calories 403kcal

Ingredients

For the Blueberry-Balsamic Sauce

1 cup frozen blueberries
1/4 cup brown or turbinado sugar
2 tbsp balsamic vinegar
1 tbsp minced jalapeno
1 tbsp cornstarch
1 tbsp water

For the Chicken Flatbreads

4 flatbreads can substitute pita if desired
1 1/2 cups shredded rotisserie chicken
1/2 cup prepared blueberry glaze plus more for garnish
2 cups fresh greens such as arugula or spinach
1 large yellow onion
1 tsp olive oil
pinch kosher salt
1 cup shredded mozzarella cheese
1/2 cup blueberries
Optional garnish: sliced jalapeños or fresh basil

Instructions

To caramelize the onions, slice into thin strips. Heat the olive oil in a skillet over medium heat, then add the onions.
Saute until the onions become translucent (about 5-10 minutes) then reduce heat to low. Cook 40 minutes longer or until you reach your desired level of browning and caramelization. Season with kosher salt.
Optional: Add a splash of balsamic vinegar towards the end of cooking to intensify the caramelization effect.
To build the flatbreads, preheat the oven to 400 degrees F. Spread the blueberry glaze evenly on each flatbread, then layer on the greens, chicken, caramelized onions, and blueberries. Top with the shredded cheese.
Bake for 8 to 10 minutes or until the edges of the flatbread begin to brown and cheese is fully melted. Remove from oven and allow to cool slightly.
Garnish with sliced jalapeño, additional blueberries, or fresh basil (if using). Serve immediately.

Nutrition