Pesto Chicken Flatbread
A warm, crispy homemade flatbread topped with creamy pesto, tender chicken, and gooey mozzarella, perfect for a quick dinner or delightful lunch.
Ingredients
Flatbread Base
- 1 piece Flatbread Use store-bought or homemade flatbread.
Toppings
- 1/2 cup Fresh basil pesto Store-bought pesto can save time.
- 1 cup Cooked chicken, shredded or sliced Rotisserie chicken can be used for convenience.
- 1 cup Mozzarella cheese, shredded Feel free to experiment with different cheeses.
- 1/2 cup Cherry tomatoes, halved Add more veggies like bell peppers or zucchini if desired.
- 1 cup Spinach leaves
- 1 tablespoon Olive oil For drizzling before baking.
- to taste Salt
- to taste Pepper
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Spread a generous amount of basil pesto over the flatbread.
- Layer the shredded chicken on top of the pesto.
- Sprinkle with mozzarella cheese and add cherry tomatoes and spinach leaves.
- Drizzle with olive oil and season with salt and pepper.
Baking
- Bake in the preheated oven for about 10-15 minutes or until the cheese is melted and bubbly.
- Remove from the oven, slice, and serve hot.
Notes
This flatbread pairs nicely with a fresh salad or a bowl of soup. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results or freeze before baking.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 8gSodium: 600mgFiber: 2gSugar: 2g
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