Description
Whip up this Pesto Chicken Flatbread for a quick and flavorful lunch or dinner. It brings bright Italian tastes right to your table with minimal effort.
Ingredients
Scale
- 1 pre-made flatbread or naan bread
- 1/2 cup cooked, shredded chicken
- 2 tablespoons prepared pesto sauce
- 1/4 cup shredded mozzarella cheese
- 2 tablespoons sun-dried tomatoes, chopped
- 1 tablespoon fresh basil leaves, torn
- 1 teaspoon olive oil
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Place the flatbread on a baking sheet.
- Spread the pesto sauce evenly over the flatbread surface, leaving a small border.
- Sprinkle the shredded mozzarella cheese over the pesto.
- Distribute the cooked, shredded chicken across the cheese layer.
- Scatter the chopped sun-dried tomatoes on top.
- Drizzle lightly with olive oil.
- Bake for 8 to 10 minutes, or until the cheese is melted and bubbly and the edges of the flatbread are lightly golden.
- Remove from the oven and immediately sprinkle with fresh, torn basil leaves.
- Slice and serve warm.
Notes
- You can use rotisserie chicken to save preparation time.
- If you prefer a crispier crust, place the flatbread directly on the oven rack.
- Add a pinch of red pepper flakes before baking for a little heat.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Lunch or Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 flatbread
- Calories: Approx. 450
- Sugar: Approx. 3g
- Sodium: Approx. 700mg
- Fat: Approx. 25g
- Saturated Fat: Approx. 7g
- Unsaturated Fat: Approx. 18g
- Trans Fat: Trace
- Carbohydrates: Approx. 30g
- Fiber: Approx. 2g
- Protein: Approx. 28g
- Cholesterol: Approx. 70mg