Chicken Pesto Flatbread
Delicious Chicken Pesto Flatbread topped with pesto chicken, fresh mozzarella, and tomatoes—an easy and flavorful recipe.
Equipment
- Skillet
- oven
- cooking sheet
Ingredients
Pesto Chicken
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 0.5 teaspoon red pepper flakes optional
- 0.5 teaspoon dried oregano
- 0.5 teaspoon olive oil
- 2-3 tablespoon spinach walnut pesto more as needed
Pesto Flatbread
- 2 flatbreads flatbread can also use low calorie pita, naan, or lavash
- 0.5 cup spinach walnut pesto
- 0.75 cup mozzarella
- 0.25 cup tomatoes sliced
- red pepper flakes optional
- grated parmesan optional
Instructions
Cooking Instructions
- If making spinach walnut pesto, whip this up first. Otherwise, cut the chicken breasts into small bite-sized pieces, add to a bowl. In a small bowl mix seasoning together and pour over the chicken, mixing well. Add ½ teaspoon oil to a skillet, cook chicken, tossing often for about 12-15 minutes or until cooked through.
- While chicken is cooking, preheat the oven to 375ºF. Add about 2 tablespoon of pesto to the chicken in the skillet to coat with flavor. Simmer for 2 minutes, then turn off the heat. Set aside.
- Add naan or flatbread to a cooking sheet. Spread a medium/thin layer of pesto on the bread, followed by cheese, tomatoes, and finally the chicken.
- Bake in the oven for about 10 minutes or until the cheese is melted and bubbly and the crust is slightly browned. Let cool for a minute or two, slice, and enjoy!
Notes
Store leftovers in an airtight container in the fridge. Freeze leftover flatbread in a ziplock or plastic wrap for up to 2 months. Use store bought pesto to cut back on time if needed.
Nutrition
Serving: 0.5flatbreadCalories: 335kcalCarbohydrates: 15gProtein: 21gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 56mgSodium: 936mgPotassium: 270mgFiber: 2gSugar: 2gVitamin A: 1010IUVitamin C: 1mgCalcium: 176mgIron: 1mg
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