Delicious Pesto Chicken Flatbread with Mozzarella

Quick and customizable Pesto Chicken Flatbread with Mozzarella perfect for weeknights.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 flatbreads

Course: Lunch

Cuisine: Mediterranean

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

Flatbread Base

4 pieces Naan or Flatbread Substitute with pita or focaccia if desired.

Toppings

1/2 cup Basil Pesto Homemade or store-bought.
2 cups Cooked Chicken Breast Shredded rotisserie chicken works well.
1 cup Shredded Mozzarella Cheese Fresh mozzarella can be used for a richer flavor.
1 cup Cherry Tomatoes Halved for added freshness.
1/2 cup Red Onion Optional, skip for milder taste.
2 tablespoons Olive Oil For brushing the flatbreads.
to taste Salt For seasoning.
to taste Black Pepper For seasoning.
1/4 cup Fresh Basil Leaves For garnish.
optional Red pepper flakes For added spice.
optional Balsamic glaze For a hint of sweetness.

Equipment

Oven
baking sheet
Parchment paper
Brush

Method

Preparation

Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper.
Place the naan or flatbreads on the lined baking sheet, and brush each with olive oil.
Spread a layer of basil pesto over each flatbread.
Layer shredded chicken, mozzarella cheese, cherry tomatoes, and red onion on top, then season.
Bake for 10-12 minutes, until cheese is melted and edges are golden brown.
Garnish with fresh basil, optional red pepper flakes or balsamic glaze before serving.

Nutrition

Serving: 1flatbreadCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 65mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 15IUVitamin C: 20mgCalcium: 25mgIron: 10mg

Notes

Assemble flatbreads ahead of time and refrigerate for up to 12 hours. Store leftovers in an airtight container for up to 3 days.

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