Ingredients
* 2 flatbreads or naan breads
* 2 boneless, skinless chicken breasts
* 1 tablespoon olive oil
* 1 teaspoon garlic powder
* 1 teaspoon dried thyme
* ½ teaspoon paprika
* Salt and black pepper, to taste
* ½ cup dried cranberries
* 1 cup shredded mozzarella cheese
* ¼ cup crumbled feta cheese
* 1 cup baby spinach or arugula
* 2 tablespoons red onion, thinly sliced
* 2 tablespoons balsamic glaze
* Fresh parsley for garnish
Instructions
1. Preheat a grill or grill pan to medium-high heat.
2. Brush the chicken breasts with olive oil and season with garlic powder, thyme, paprika, salt, and pepper.
3. Grill the chicken for 5–7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from the grill and let rest for 5 minutes before slicing into thin strips.
4. Place the flatbreads on a baking sheet. Sprinkle the mozzarella cheese evenly over each flatbread, then top with sliced grilled chicken, dried cranberries, red onion, and feta cheese.
5. Bake in a preheated 400°F (200°C) oven for 8–10 minutes, or until the cheese is melted and bubbly and the flatbread edges are lightly crisp.
6. Remove from the oven and immediately top with fresh spinach or arugula.
7. Drizzle generously with balsamic glaze and garnish with chopped parsley.
8. Slice and serve warm.
