Grilled Peach and Chicken Flatbreads

Topped with juicy grilled peaches and peppery arugula, these flatbreads are chewy and irresistible. But feel free to pile anything you want - they’re a snap to make fresh for any sandwich or roll-up!

Casey Barber

Grilled Peach and Chicken Flatbreads

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    2 cups unbleached all-purpose flour 2 large boneless, skinless chicken breasts
    1 tsp kosher salt 4 large peaches
    2 Tbs olive oil, plus more for brushing and drizzling 2 cups arugula, rinsed and patted dry
    1/2 cup water Balsamic vinegar


    Prep: 20 min Total: 60 min
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    • 1

      Preheat a gas or charcoal grill for direct heat cooking.

    • 2

      Whisk the flour and salt together, then drizzle the 2 tablespoons olive oil and 1/2 cup water into the flour until a soft, shaggy dough forms.

    • 3

      Turn the dough out onto a well-floured surface and shape into a disc. Divide into four pieces and roll each out into a 1/4-inch thick round, dusting with additional flour as needed.

    • 4

      Place the dough rounds directly on the grill grates and cook for 3-4 minutes per side until gently charred.

    • 5

      Brush the chicken breasts with olive oil and place on the grill. Cook, flipping as needed to prevent burning, until the chicken is fully cooked and register 165 on a meat thermometer. Let rest for 5 minutes or until cool enough to handle before shredding into strips.

    • 6

      Pit the peaches and brush each half with olive oil. Place cut-side down on the grill and cook for 4-5 minutes per side until gently charred. Let rest for 2 minutes before cutting into bite-size pieces.

    • 7

      Assemble the flatbreads by topping each with handfuls of arugula, chicken, and peaches. Drizzle with balsamic vinegar and additional olive oil, and season with additional kosher salt as needed.

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