Chicken Pesto Flatbread
This chicken pesto flatbread is a great easy dinner the whole family will love! Add your favorite vegetable toppings for personal flatbread pizzas.
Servings 6 servings
Calories 568kcal
Equipment
Ingredients
- 4 flatbread rounds
- ½ cup olive oil
- 1 cup pesto (homemade or store-bought)
- 2 cups shredded Mozzarella cheese
- 1½ cups shredded chicken
- 2 Tablespoons thinly sliced basil leaves
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Optional: 1 cup halved cherry tomatoes and/or 1 cup sliced cremini mushrooms
Instructions
- Preheat oven to 400°F. Line two baking sheets with parchment paper.
- Place the flatbreads onto the prepared baking sheets.
- Lightly brush the top of each flatbread with olive oil.
- Spoon 2-3 tablespoons of pesto over each flatbread.
- Sprinkle half of the Mozzarella cheese evenly over each flatbread.
- Top each flatbread with an equal amount of shredded chicken.
- Then top each flatbread with your choice of additional vegetables. We like making half with cherry tomatoes and half with mushrooms.
- Sprinkle the remaining Mozzarella cheese evenly over the flatbreads.
- Season each with an equal amount of salt and pepper.
- Bake at 400°F for 12-14 minutes, or until the cheese melts.
- Sprinkle fresh basil over the tops of each flatbread. Then slice and serve.
- Optional: drizzle balsamic glaze over each flatbread.
Notes
Makes 4 flatbread pizzas, equaling 4-6 main course servings or 8-10 appetizer servings.
Flatbread: use your favorite naan bread.
Nutrition
Calories: 568kcal | Carbohydrates: 20g | Protein: 22g | Fat: 44g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 59mg | Sodium: 987mg | Potassium: 198mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1257IU | Vitamin C: 6mg | Calcium: 287mg | Iron: 2mg