Strawberry Jalapeno Glazed Chicken Flatbread

Featuring Dixie Fixins Strawberry Jalapeno Dip Mix

Prep: 20 minutes | Cook: 18 minutes | Yield: 4–6 servings | Difficulty: Easy

Sweet strawberries, gentle jalapeno heat, grilled chicken, creamy goat cheese, and peppery arugula turn an easy flatbread into a colorful lunch, appetizer, or light supper.

Ingredients

• 1 packet Dixie Fixins Strawberry Jalapeno Dip Mix, dry

• 1 cup strawberry preserves

• 1 tablespoon apple cider vinegar

• 2 naan-style flatbreads or one large prepared pizza crust

• 2 cups sliced cooked grilled chicken

• 1 cup shredded mozzarella cheese

• 1/3 cup crumbled goat cheese or feta

• 1/4 small red onion, thinly sliced

• 1 cup sliced fresh strawberries

• 1 cup baby arugula

• 1 tablespoon balsamic glaze, optional

Directions

1. Heat oven to 425°F. Place the flatbreads on a parchment-lined baking sheet.

2. Stir the dry Strawberry Jalapeno Dip Mix, strawberry preserves, and vinegar together. Reserve 1/3 cup for drizzling after baking.

3. Spread the remaining sauce lightly over the flatbreads. Add mozzarella, chicken, red onion, half the strawberries, and goat cheese.

4. Bake for 12 to 15 minutes, until the cheese melts and the edges are crisp.

5. Top with arugula and remaining strawberries. Drizzle with reserved strawberry-jalapeno sauce and balsamic glaze. Slice and serve warm.

Dixie Fixins Tip: Warm the reserved sauce for 15 seconds so it drizzles smoothly. Keep the sauce layer thin so the flatbread stays crisp.
Storage: Refrigerate without the arugula for up to 3 days. Reheat to 165°F, then add fresh arugula.