Description
This Chicken and Pesto Flatbread is a quick and delicious meal that’s perfect for lunch, dinner, or even as an appetizer. Juicy grilled chicken, creamy pesto, and melty mozzarella are layered on a crispy flatbread, creating a perfect harmony of flavors. Topped with fresh basil and a sprinkle of Parmesan, this recipe is easy to prepare and packed with Mediterranean-inspired goodness.
Ingredients
Scale
- 2 flatbreads or naan (store-bought or homemade)
- 1/2 cup pesto (store-bought or homemade)
- 1 cup cooked chicken breast, shredded or diced
- 1 cup shredded mozzarella cheese
- 1/4 cup cherry tomatoes, halved
- 2 tablespoons grated Parmesan cheese
- Fresh basil leaves, for garnish
- Olive oil, for drizzling
- Salt and pepper, to taste
Instructions
- Preheat the Oven:
- Preheat your oven to 400°F (200°C). Place the flatbreads on a baking sheet lined with parchment paper.
- Assemble the Flatbread:
- Spread an even layer of pesto over each flatbread, leaving a small border around the edges.
- Top with shredded chicken, mozzarella cheese, and cherry tomato halves.
- Bake the Flatbread:
- Bake in the preheated oven for 8-10 minutes, or until the cheese is melted and bubbly and the edges of the flatbread are golden brown.
- Finish and Garnish:
- Remove the flatbread from the oven and sprinkle with grated Parmesan cheese. Garnish with fresh basil leaves and drizzle with olive oil.
- Serve and Enjoy:
- Slice into wedges and serve warm. Perfect on its own or paired with a crisp side salad.
Notes
- For a crispier crust, pre-bake the flatbread for 2-3 minutes before adding toppings.
- Substitute the chicken with roasted vegetables for a vegetarian version.
- Add a drizzle of balsamic glaze for extra flavor.
- Prep Time: 10
- Cook Time: 10
- Category: Main Course, Appetizer