Heat a saute pan with a lid to medium heat. While waiting for the pan to warm up season the chicken breast with black pepper and garlic powder. Once the pan is hot add ½ tbsp oil to the pan.
Place the chicken immediately in the pan with the oil, leave it there on medium heat for 2 minutes, then flip to the other side and cook for an additional 2 minutes.
Both sides should start to become golden brown, but the center will still look uncooked…if not golden, give each side another minute…your pan wasn't hot enough.
After both sides are golden brown, turn the heat down to low and cover the chicken with a lid. Let it cook for about' 6' minutes, then flip and cover again for another' 6' minutes on the other side.' This cook time is based on an' 6' oz breast, if you are using another size breast, cook your chicken for 1 minute per oz, per side covered.
After' 6' minutes on each side covered, the chicken should be done. But this does depend on the size of the chicken breast, it is always best to check the internal temperature of chicken before serving.
Once the chicken is done remove it from the pan, placing on your cutting board to cool while you work on the toasting the tortilla.
Creating the Flatbread
Pre-heat oven to 450'°. Heat a large skillet to medium-high heat. Brush both sides of the tortilla with ½ tbsp oil. Working one tortilla at a time, grill the tortilla in the pan flipping once, when the tortilla has started to turn a golden brown and crispy. This will take about 2 minutes per side. Complete this for each tortilla. Placing the toasted tortilla on a sheet pan lined with parchment paper or tin foil.
By now your chicken should have cooled enough to handle. Using a knife slice or shave your chicken breast into the thinnest slices you can get.
Assemble your flatbread: Start by spreading your shaved chicken on top of the tortillas, then add the torn salami on top of the chicken, next place your shaved red onions, and finally sprinkle your goat cheese over top of everything. Bake at 450'° for 6 to 7 minutes, until the edges are golden brown.
Remove from the oven and sprinkle a handful of fresh arugula on top of each tortilla.
Macro Nutrition
Nutrition Facts
Chicken and Arugula Flatbread
Amount Per Serving
Calories 264Calories from Fat 114
% Daily Value*
Fat 12.7g20%
Saturated Fat 2.6g16%
Polyunsaturated Fat 1g
Monounsaturated Fat 4.2g
Cholesterol 64mg21%
Sodium 303.9mg13%
Potassium 269.7mg8%
Carbohydrates 9.3g3%
Fiber 3.3g14%
Sugar 1.2g1%
Protein 32.6g65%
Vitamin A 5.7IU0%
Vitamin C 4.9mg6%
Calcium 6.4mg1%
Iron 5.7mg32%
* Percent Daily Values are based on a 2000 calorie diet.