Chicken Pesto Flatbread
Chicken Pesto Flatbread topped with juicy chicken, melty mozzarella, and fresh tomato. It's perfect for busy weeknights and easy lunches.
Servings 4 Servings
Ingredients
Chicken
- 1 pound chicken breast cut into small bite-sized pieces
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Flatbreads
- 2 flatbreads I used Stonefire brand
- ½ cup pesto
- 2 cups shredded mozzarella cheese
- 1 large thinly sliced tomato
- Red pepper flakes for garnish
- Grated Parmesan cheese for garnish
Instructions
- Preheat your oven to 400°F.
- Dice the chicken into small bite sized pieces (½” or smaller*). Season the chicken with garlic powder, onion powder, oregano, salt, and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 7–10 minutes, stirring occasionally, until fully cooked and lightly browned.
- Place the flatbreads on the prepared baking sheet.
- Spread about ¼ cup pesto evenly over each flatbread.
- Sprinkle with mozzarella, then top with tomato slices and cooked chicken.
- Bake for 10–12 minutes, or until the flatbreads are golden brown and the cheese is melted and bubbly.
- Remove from the oven and sprinkle with red pepper flakes and Parmesan. Slice and serve warm.
Notes
*Smaller pieces cook faster and give you more even bites on each flatbread.
Use pre-cooked or rotisserie chicken and jarred pesto for a 15-minute dinner.
Nutrition
Serving: 1Serving | Calories: 773kcal | Carbohydrates: 58g | Protein: 42g | Fat: 35g | Saturated Fat: 11g | Fiber: 3g | Sugar: 5g
