Pesto Chicken Flatbread
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 1 cup fresh basil pesto
- 4 pieces of flatbread
- 1 cup shredded mozzarella cheese
- 1/2 cup cherry tomatoes, halved
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Fresh basil leaves for garnish (optional)
- Instructions for Preparation:
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Season the chicken breasts with salt and black pepper. In a skillet over medium-high heat, warm 1 tablespoon of olive oil. Cook the chicken for about 5-7 minutes per side until fully cooked at an internal temperature of 165°F (74°C). Allow to rest before shredding or dicing.
- Spread fresh basil pesto evenly on each flatbread, leaving a small border. Top with shredded chicken, mozzarella, and Parmesan cheese.
- Scatter halved cherry tomatoes over the top. Bake for about 10-15 minutes until the cheese is melted and bubbly.
- Let cool slightly before garnishing with fresh basil leaves and slicing into pieces.
- Helpful Notes:
Nutrition
- Serving Size: 1 flatbread (150g)
- Calories: 420
- Sugar: 3g
- Sodium: 790mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg
Find it online: https://simplefoodplan.com/pesto-chicken-flatbread-2/