Description
A quick and easy flatbread topped with pesto, chicken, and cheese.
Ingredients
Scale
- 1 large flatbread or naan
- 2 tablespoons pesto
- 1/2 cup cooked chicken, shredded
- 1/4 cup shredded mozzarella cheese
- 1/4 cup shredded Parmesan cheese
- Optional toppings: cherry tomatoes, red onion slices
Instructions
- Preheat your oven to 400°F (200°C).
- Place the flatbread on a baking sheet.
- Spread the pesto evenly over the flatbread.
- Distribute the shredded chicken over the pesto.
- Sprinkle both mozzarella and Parmesan cheeses over the chicken.
- Add any optional toppings you prefer.
- Bake for 8-10 minutes, or until the cheese is melted and bubbly and the flatbread is golden brown.
- Slice and serve immediately.
Notes
- For a crispier crust, bake directly on the oven rack for the last few minutes.
- You can use leftover cooked chicken or rotisserie chicken.
- Adjust the amount of pesto to your preference.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Lunch
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/2 flatbread
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: pesto chicken flatbread, easy flatbread recipe, quick lunch, pesto recipe, chicken flatbread