Description
This Chicken Pesto Flatbread is a quick, healthy, and customizable dinner made with fresh ingredients like pesto, cooked chicken, mozzarella, and vegetables—all ready in under 20 minutes for a delicious weeknight meal.
Ingredients
- 2 pieces of flatbread or naan (store-bought or homemade)
- 1 cup cooked chicken breast, chopped or shredded
- ½ cup pesto sauce (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- ½ cup cherry tomatoes, halved
- ¼ red onion, thinly sliced
- 1 tablespoon olive oil
- ¼ teaspoon sea salt
- Fresh basil leaves, for garnish
- Optional: red pepper flakes, arugula, or balsamic glaze
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly oil it.
- Place flatbreads on baking sheet and spread each with pesto, leaving a small border.
- Top with cooked chicken, mozzarella, cherry tomatoes, and red onion. Drizzle with olive oil and sprinkle with sea salt.
- Bake for 8–10 minutes until cheese is bubbly and flatbread edges are golden.
- Cool slightly, then garnish with basil, red pepper flakes, or arugula. Slice and serve warm.
Notes
- Use pre-cooked chicken: Rotisserie or leftovers work great for speed and flavor.
- Choose your base: Pita, naan, or lavash all work well depending on desired texture.
- Drain oily pesto: If your pesto is very oily, blot lightly before using to avoid soggy bread.
- Reheat leftovers: Warm in the oven for best results—avoid microwaving.
- Make it vegetarian: Skip the chicken and load up on roasted veggies or chickpeas.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 flatbread
- Calories: 380
- Sugar: 3g
- Sodium: 530mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 55mg
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