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When it comes to summer meals, few dishes can compete with the vibrant and refreshing Grilled Peach and Chicken Flatbread. This recipe not only tantalizes your taste buds with its unique blend of flavors but also offers a delightful way to enjoy the season's freshest ingredients. The combination of sweet, juicy peaches and savory, grilled chicken creates a culinary experience that marries the best of both worlds. With the added crunch of flatbread and the creaminess of goat cheese, each bite is an adventure in flavor and texture.

Grilled Peach and Chicken Flatbread

Experience summer flavors with the Grilled Peach and Chicken Flatbread! This recipe combines juicy grilled peaches with tender chicken, creating a perfect balance of sweet and savory. Topped with creamy goat cheese, peppery arugula, and a drizzle of balsamic glaze, each bite is a delightful journey. Simple to make and bursting with fresh ingredients, this flatbread is perfect for quick meals, gatherings, or a light dinner. Discover how to create this vibrant dish that captures the essence of the season.
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Ingredients
  

2 large boneless, skinless chicken breasts

2 ripe peaches, halved and pitted

4 whole-grain or classic flatbreads

1 cup fresh arugula

1 cup goat cheese, crumbled

1/4 cup balsamic glaze

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh basil leaves for garnish (optional)

Instructions
 

Marinate the Chicken: In a medium bowl, combine the olive oil, garlic powder, smoked paprika, salt, and pepper. Add the chicken breasts to the bowl and coat them with the marinade. Cover and let it marinate in the refrigerator for at least 30 minutes, or for up to 2 hours for enhanced flavor.

    Preheat the Grill: Preheat your grill to medium-high heat. If using a grill pan, heat it on the stove over medium-high.

      Grill the Chicken: Once the grill is hot, place the marinated chicken breasts on the grill and cook for about 6-7 minutes per side, or until internal temperature reaches 165°F (75°C). Remove from the grill and let rest before slicing into thin strips.

        Grill the Peaches: While the chicken is resting, place the peach halves cut-side down on the grill. Grill for about 2-3 minutes, until they have beautiful grill marks and are slightly softened. Remove from the grill and slice into wedges.

          Assemble the Flatbread: On each flatbread, layer a handful of fresh arugula followed by slices of grilled chicken and grilled peach wedges. Crumble goat cheese generously over the top.

            Drizzle with Balsamic Glaze: Finish by drizzling balsamic glaze over each flatbread for a touch of sweetness and acidity.

              Serve: Optionally, garnish with fresh basil leaves for added flavor. Slice into triangles and serve warm.

                Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Servings: 4