Hi friends!  I challenged myself to make a delicious, healthy, comfort food dinner at least once a week, every week of the summer and this latest recipe is a winner!

It will take a little longer than 30 minutes if  you don’t have pre-made dough(I start my dough two hours ahead from a variation of this recipe), but every other step makes this a 30 minutes or less, healthy comfort food option that won’t heat up your already hot house.

 

Whole Wheat Balsamic Chicken Eggplant and Zucchini Flatbread

Makes 2 9″in flatbreads

Ingredients:

1/4 c. cornmeal

3 zucchinis

3 Japanese eggplants

1/2 red onion

balsamic glaze

8 oz hummus

1 lemon

basil or micro basil

1 boneless,skinless chicken breast

olive oil

salt

Directions:

Slice zucchini into 1/4″ rounds and set aside.

Slice lemon into 5 or 6 rounds and set aside.

Finely chop basil and set aside.

Slice onions into large, thin rings or 1/2″ matchsticks.

Next, place chicken breast in a glass baking dish or on a cutting board, drizzle with salt and olive oil, and lay lemon slices on top.  Sprinkle 1/4 cup basil on chicken.

Slice your eggplant into 1/4″ thick rounds, place on a cooling rack sitting on top of a cookie sheet.  Generously salt the eggplant and let sit for 20 minutes.

Place a pizza stone on your grill for approximately 20 minutes at high heat, covered.

Place cornmeal on a pizza peel or other cookie sheet and make your dough into two balls.  Then flatten each uniformly in a circle.  See  the pictures below.

Next, spread 4 oz of hummus on each flatbread.  Place 1/2 the zucchini and onions on top of each flatbread.  Then, rinse eggplant, divide slices in two equal portions and place one portion on each flatbread.  Drizzle both flatbreads generously with balsamic reduction glaze and divide remaining 1/4 c basil into two portions and sprinkle on each flatbread.

Then, place each flatbread directly onto pizza stone.  Depending on the size of your grill, you likely will have to bake each flatbread one at a time.  If you can, grill the chicken breast at the same time.  Make sure to keep the lemon slices on top of the chicken as it cooks, you will use these in the next step.  Cover and grill on high heat for 10-12 minutes. Remove from heat.

Allow the chicken to rest covered in foil while the other flatbread cooks.

Finally, remove other flatbread from heat.  Slice the chicken and lemon slices into small chunks and place them on top of both flatbreads.

You’re all done!  Enjoy, as we did, with fresh juiced citrus mixed with sparkling water and basil.

Note – these pictures don’t have the onions.  I forgot to add them the first time I made the flatbread, but they make it extra delicious!