Description
A quick and tasty chicken pesto flatbread perfect for a weeknight meal.
Ingredients
Scale
- 1 pre-made flatbread crust
- 1/2 cup pesto sauce
- 1 cup cooked shredded chicken
- 1/2 cup shredded mozzarella cheese
- 1/4 cup cherry tomatoes, halved
- 2 tablespoons red onion, thinly sliced
- 1 tablespoon fresh basil, chopped
Instructions
- Preheat your oven to 400°F (200°C).
- Place the flatbread crust on a baking sheet.
- Spread the pesto sauce evenly over the crust.
- Top with shredded chicken, mozzarella cheese, cherry tomatoes, and red onion.
- Bake for 10-12 minutes, or until the cheese is melted and bubbly and the crust is golden brown.
- Garnish with fresh basil before serving.
Notes
- You can use store-bought or homemade pesto.
- Leftover cooked chicken works well for this recipe.
- Add other vegetables like bell peppers or spinach if desired.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/2 flatbread
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg