Description
A simple recipe for making flavorful pesto chicken flatbread.
Ingredients
Scale
- 2 pre-made flatbreads
- 1 cup cooked, shredded chicken
- 1/2 cup prepared pesto sauce
- 1/2 cup shredded mozzarella cheese
- 1/4 cup sun-dried tomatoes, chopped
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Place the flatbreads on a baking sheet.
- Brush the edges of the flatbreads lightly with olive oil.
- Spread half of the pesto sauce evenly over each flatbread.
- Distribute the shredded chicken over the pesto layer.
- Sprinkle the mozzarella cheese and chopped sun-dried tomatoes over the chicken.
- Bake for 10 to 12 minutes, or until the cheese is melted and bubbly and the edges are lightly browned.
- Remove from the oven and slice before serving.
Notes
- You can use rotisserie chicken for quicker preparation.
- If you prefer a sharper flavor, add a sprinkle of grated Parmesan cheese before baking.
- Prep Time: 10 min
- Cook Time: 12 min
- Category: Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 flatbread
- Calories: 550
- Sugar: 4
- Sodium: 850
- Fat: 30
- Saturated Fat: 12
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 3
- Protein: 35
- Cholesterol: 80
Keywords: pesto chicken flatbread, easy flatbread recipe, quick lunch, mozzarella, sun-dried tomato