Maple Balsamic Chicken Flatbreads with Pineapple Salsa



SO Yummy!  Made this dish and wish that I had more people to share this with!


6 oz boneless, skinless chicken breast

2 teaspoons maple syrup

1/4 teaspoon ground pepper

1/4 cup balsamic vinegar

2 large whole-grain pitas

4 cups arugula

2 oz crumbled goat cheese or feta cheese

1 clove of garlic minced



3/4 cup peeled and diced pineapple

1/4 cup diced red onion

1/4 cup chopped vine-reipened tomato

1/4 cup chopped fresh cilantro

1 tablespoon minced jalapeno chile pepper

1/2 teaspoon fresh lime juice

1/4 teaspoon ground pepper

1/8 teaspoon salt



Preheat oven to 375 degrees F.  In a foil-lined baking dish add chicken and top with maple syrup and black pepper.  Bake in center of oven until cooked through and juices run clear (about 30 minutes(.  Shred into bite-sized pieces.  Increase oven heat to 400 degrees F.

Meanwhile prepare salsa:  In a small bowl mix salsa ingredients until well combined.  Cover and refrigerate

In a small saucepan heat vinegar on medium.  Bring to a boil and reduce heat to low and cook uncovered stirring occasionally until reduced to a thick syrup 10-12 minutes.  Keep warm.

Mist baking sheet with cooking spray and arrange pitas on sheet.  Top pitas with arugula, chicken, cheese and garlic.  Bake on top rack until pitas are golden about 5 minutes.

To serve, top with salsa and drizzle with vinegar reduction.



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