One restaurant my family and I love to eat at is Outback Steakhouse. Yes, it is a chain but it has some great food. On this particular night my eyes fell upon this new appetizer. Usually our family gets the Bloomin’ Onion but when I saw this Mediterranean Chicken Flatbread I knew I had to try it. And just like the one before it that I recreated, the Chicken Artichoke Flatbread, this one did not disappoint. I’m so glad I finally gave bell peppers a chance because they really add flavor to dishes.
Chicken, grilled and diced/shredded
Green and red bell peppers, diced
Baby spinach leaves
Preheat your indoor grill.
In a skillet, add 1 tsp of olive oil to pan and heat. Add bell peppers and let cook for 5-7 mins. Add spinach leaves and let cook for 2-3 mins. Warm up chicken.
Combine the minced garlic and olive oil. Brush oil over the Flatbread and place on the grill to heat through, turning once to create grill marks. Off heat, spread more olive oil then goat cheese on the Flatbread. Add the bell peppers and spinach mix. Top with grilled chicken.