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–+ servings
Jennifer Johnson

Savory Chicken Flatbread with Pesto and Veggies you’ll love!

A delicious and easy-to-make savory chicken flatbread topped with pesto, fresh veggies, and melted cheese.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 large flatbreads store-bought or homemade
  • 1 cup cooked chicken shredded or diced
  • 1/2 cup pesto sauce
  • 1 cup cherry tomatoes halved
  • 1 cup fresh spinach leaves
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 teaspoon Italian seasoning optional

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Place the flatbreads on a baking sheet lined with parchment paper.
  3. Spread 1/4 cup of pesto sauce evenly over each flatbread.
  4. Distribute the shredded chicken evenly over the pesto on both flatbreads.
  5. Scatter the halved cherry tomatoes and fresh spinach leaves on top of the chicken.
  6. Sprinkle the shredded mozzarella cheese and grated Parmesan cheese over the vegetables and chicken.
  7. Drizzle olive oil over the top and season with salt, pepper, and Italian seasoning if using.
  8. Bake in the preheated oven for 12-15 minutes, or until the cheese is melted and bubbly, and the edges of the flatbreads are golden brown.
  9. Remove from the oven and let cool for a couple of minutes before slicing into wedges.

Nutrition

Serving: 1flatbreadCalories: 320kcalCarbohydrates: 25gProtein: 22gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 11gCholesterol: 70mgSodium: 600mgFiber: 2gSugar: 3g

Notes

  • For a spicy kick, add sliced jalapeños or a sprinkle of red pepper flakes before baking.
  • Substitute the chicken with cooked sausage or roasted vegetables for a vegetarian option.

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