Grilled Chicken Roll-Ups

I’ve been on a roll making eat-clean meals and this is our least favorite of the bunch.  I think it was the thyme that was bugging me.  The recipe originally called for mushrooms, but since neither of us are mushroom fans, I substituted chicken for the mushrooms.  Had I made it per the recipe, the thyme might have complimented the mushrooms.  Either way, I will not be making this one again.

GRILLED CHICKEN ROLL-UPS

Serves 4

2 chicken breasts
3 tbsp extra-virgin olive oil
1 tbsp balsamic vinegar
2 cloves garlic, minced
2 tsp canola oil
2 medium yellow onions, sliced thin
2 red bell peppers, sliced into 1/4-inch strips
1/4 tsp sea salt
1/4 tsp dried thyme
4 whole-grain flatbreads

In a small bowl, whisk together olive oil, vinegar and garlic. Using a pastry or silicone brush, smooth olive oil mixture evenly over chicken; let chicken marinate, covered, in the refrigerator for 1 hour.

Meanwhile, heat canola oil in a large skillet set over medium heat. Add onions when oil starts to shimmer and cook for about 25 minutes, stirring frequently, so they soften and brown evenly. When onions are close to being done, push them aside in the pan and add red peppers. Cook until peppers start to soften slightly, about 7 to 10 minutes. Stir in salt and thyme; cook until thyme is fragrant, about 30 seconds more. Remove from heat.

Set a grill pan over medium-high heat. Place chicken on pan, and cook for about 7-10 minutes, turning halfway through or until they’re cooked through. Place chicken on a cutting board to cool slightly; than cut into strips.

Lie flatbreads out on a cutting board and fill each with sliced chicken and a 1/4 of the caramelized onion-pepper topping. Roll the flatbread up, and then cut in 1/3 to serve.