Amazing 9-Minute Pesto Chicken Flatbread Joy
Make this Pesto Chicken Flatbread for a fast and tasty lunch. You will love the crisp flatbread base topped with creamy pesto, tender chicken, and fresh mozzarella.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 serving
- Category: Lunch
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Scale
- 1 large flatbread or naan
- 1/4 cup prepared pesto sauce
- 1/2 cup cooked, shredded chicken
- 1/2 cup fresh mozzarella cheese, torn
- 2 tablespoons sun-dried tomatoes, chopped
- 1 tablespoon pine nuts, toasted
- Fresh basil leaves for garnish
Instructions
- Preheat your oven or toaster oven to 400°F (200°C).
- Place the flatbread on a baking sheet.
- Spread the pesto sauce evenly over the surface of the flatbread, leaving a small border.
- Distribute the shredded chicken over the pesto layer.
- Scatter the torn mozzarella cheese across the top.
- Sprinkle the chopped sun-dried tomatoes and toasted pine nuts over the cheese.
- Bake for 8 to 12 minutes, or until the cheese is melted and bubbly and the edges of the flatbread are golden brown and crisp.
- Remove from the oven. Garnish with fresh basil leaves before slicing and serving immediately.
Notes
- If you don’t have pre-cooked chicken, you can quickly cook a small chicken breast and shred it before assembling.
- Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes, watching closely so they do not burn.
- For extra flavor, you can brush the edges of the flatbread lightly with olive oil before baking.
- This recipe is wonderful for using up leftover roasted chicken.
Nutrition
- Serving Size: 1 flatbread
- Calories: Approx. 450
- Sugar: Approx. 4g
- Sodium: Approx. 750mg
- Fat: Approx. 25g
- Saturated Fat: Approx. 8g
- Unsaturated Fat: Approx. 17g
- Trans Fat: 0g
- Carbohydrates: Approx. 35g
- Fiber: Approx. 3g
- Protein: Approx. 25g
- Cholesterol: Approx. 40mg
Find it online: https://whiskdaily.com/pesto-chicken-flatbread-quick-lunch/