Dijon chicken flatbread with goat cheese and arugula

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A savory grilled Dijon chicken flatbread with goat cheese, arugula and honey.

Breasts Grills Pizzas and flatbreads BBQ Super bowl / sporting events
2-4 Portions
10 min Prepping
40 min Cooking
Recipe Easy

Ingredients

  • 2 flatbreads or naan
  • 120 ml (1/2 cup) plain Greek yogurt
  • 1 garlic clove, finely minced
  • 2 Exceldor Dijon mustard chicken breasts
  • 1–2 handfuls of arugula
  • 1 log of goat cheese, crumbled
  • 30 ml (2 tbsp) honey
  • 5 ml (1 tsp) smoked paprika

Directions

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  1. Preheat the BBQ to medium-high heat.
  2. Grill the chicken breasts for about 6 to 7 minutes per side, or until fully cooked. Let them rest for a few minutes, then slice.
  3. Place the naan on the BBQ and grill for 1 to 2 minutes per side, until warm and lightly crispy.
  4. In a small bowl, mix the Greek yogurt with the garlic. Season with salt and pepper to taste.
  5. In a microwave-safe bowl, warm the honey in the microwave for about 10 seconds. Stir in the smoked paprika until well combined.
  6. Spread the yogurt sauce over the flatbreads. Top with arugula, sliced grilled chicken, and crumbled goat cheese. Finish with a drizzle of spiced honey, to taste.