Description
A delicious flatbread topped with pesto and chicken.
Ingredients
Scale
- 1 flatbread
- 1 cup cooked chicken, shredded
- 1/2 cup pesto sauce
- 1 cup mozzarella cheese, shredded
- 1/4 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Spread the pesto sauce evenly over the flatbread.
- Top with shredded chicken and mozzarella cheese.
- Add halved cherry tomatoes on top.
- Drizzle with olive oil and season with salt and pepper.
- Bake in the oven for 10-12 minutes or until the cheese is melted and bubbly.
- Slice and serve warm.
Notes
- You can use store-bought or homemade pesto.
- Feel free to add other toppings like spinach or olives.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 flatbread
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Pesto Chicken Flatbread, Chicken Flatbread, Pesto Recipe