Grilled flatbreads are so perfect for summer, especially when you’re getting sick of burgers (this is actually not possible for me) and hot dogs (this is very possible for me)! The same old summer foods can get really dull, but the fun thing about flatbreads is that there are so many different varieties, and you can LOAD them with clean proteins and fresh veggies.
I love pizza, it’s one of my guiltiest pleasures, but ordering out means tons of carbs, grease, and definitely not healthy toppings. Sure, you can get veggies on your pizza, but they’re usually pretty minimal, and I definitely wouldn’t look at a takeout pizza and think “healthy.”
Flatbreads have a super thin crust for minimal carbs that you can pack edge to edge with anything and everything. For this recipe, I loaded my flatbread up with grilled chicken and balsamic roasted Brussels sprouts and cherry tomatoes. The end result was nothing short of amazing. The Brussels sprouts were crisp, the tomatoes were juicy, and the ricotta cheese added a light, creaminess that you don’t get on pizza usually.
As an added perk, this flatbread looks fancy and will impress your family and friends, and you don’t have to tell them how easy it is to make. You can have it on the table in a half hour, and it is perfect on its own for dinner, as an appetizer at a get together, or even as a late night snack 🙂
To begin, slice your Brussels sprouts and cherry tomatoes in half and put in a baking sheet. I always line the pan with foil for easy clean up.
Pour the 1/4 cup olive oil, balsamic vinegar, and half of your minced garlic (save the other teaspoon for later) onto the baking sheet and toss the Brussels sprouts and tomatoes so they are coated. Salt and pepper well, and place in a 425 degree oven for 20-25 minutes, flipping halfway in between.
While they are roasting, you can grill your chicken thighs. If you’d like, you can swap these for chicken breasts. I prefer chicken thighs when I cook because they have so much more flavor, and they cook so quickly. If you decide to use chicken breasts, I would opt for the smaller, thinner tenders so they cook faster and you get more of the grill flavor. When finished, slice into long pieces.
Now it’s time to assemble your flatbread! Start by brushing the remaining olive oil and garlic on top of the flatbread. Remember, we’re not thinking about crust here, the flatbread is merely a vessel, so brush edge to edge. Then, spread your ricotta cheese on top. The amount you use will depend on the size of your flatbread and personal preference. A thin to medium layer will be good here. If you use too much ricotta, the creaminess will overpower all of the other beautiful textures in this dish.
Layer your Brussels sprouts, tomatoes, and chicken on top of the ricotta. Place the flatbread on the grill for about 5-7 minutes until the bread gets crisp. You can do this in the oven if you’d rather. Just place the flatbread on a baking sheet and set the oven to 400 degrees. And lastly, sprinkle your parmesan cheese and red pepper flakes on top.
Take a minute and admire how gorgeous it is before you cut into it, because it will go fast!
Balsamic Roasted Brussels Sprout and Tomato Flatbread with Chicken
1 large or 2 small flatbreads (homemade or store bought)
2-3 boneless, skinless chicken thighs
1/2 pound Brussels sprouts
1/2 pound cherry tomatoes
1/2-3/4 cup ricotta cheese
1/4 cup parmesan cheese
1/4 cup olive oil + 2 tablespoons
3 tablespoons balsamic vinegar
2 tsp minced garlic
Salt, Pepper, and Red Pepper Flakes
1. Preheat oven to 425 degrees.
2. Slice Brussels Sprouts and cherry tomatoes in half. On a large baking sheet, toss Brussels sprouts, cherry tomatoes, 1/4 cup of olive oil, balsamic vinegar, half of your minced garlic (save the rest for later), salt and pepper. Roast in oven for 20-25 minutes, flipping half way in between.
3. While sprouts and tomatoes are roasting, start grill, and grill chicken thighs, seasoning well with salt and pepper. Slice into long pieces when finished.
4. To assemble flatbread, brush flatbread with the remaining 2 tablespoons of olive oil and 1 tsp garlic. Next, spread ricotta cheese on top using 1/2-3/4 cup depending on the size of your flatbread. Add a generous layer of chicken, Brussels sprouts, and tomatoes on top of the ricotta. Place the flatbread on the grill (or in the oven at 400 degrees is fine too) for 5-7 minutes until the bread gets slightly crisp. Sprinkle parmesan cheese and red pepper flakes over the top.