Description
A delicious and easy-to-make Pesto Chicken Flatbread, perfect for a quick weeknight dinner or a fun gathering with friends.
Ingredients
Scale
- 1 large flatbread or naan
- 1 cup cooked chicken, shredded
- 1/2 cup basil pesto
- 1 cup mozzarella cheese, shredded
- 1 cup cherry tomatoes, halved
- 1 cup fresh arugula
- 2 tablespoons balsamic glaze
- 1 tablespoon olive oil (for drizzling)
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Place the flatbread on a baking sheet lined with parchment paper or a lightly greased baking tray.
- Evenly spread the basil pesto over the flatbread, leaving a small border around the edges.
- Sprinkle the shredded chicken over the pesto, then add the mozzarella cheese on top.
- Scatter the halved cherry tomatoes on top, drizzle with olive oil, and season with salt and pepper.
- Bake for about 12-15 minutes, or until the cheese is bubbly and golden.
- Remove from the oven and top with fresh arugula.
- Drizzle balsamic glaze over the top, slice, and serve warm.
Notes
- For a gluten-free option, use gluten-free flatbread.
- Swap chicken for grilled vegetables for a vegetarian version.
- Use dairy-free cheese for a vegan alternative.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- To reheat, place in the oven at 350°F (175°C) for about 5-7 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
Keywords: Pesto Chicken Flatbread, Easy Dinner, Quick Recipe, Italian Cuisine