Pesto Chicken Flatbread
A quick and flavorful weeknight dinner featuring juicy chicken, basil pesto, and gooey mozzarella on crisp flatbread.
Ingredients
Main Ingredients
- 1.5 lbs 3 boneless, skinless chicken breasts
- 1 cup fresh basil pesto
- 4 pieces flatbreads (store-bought or homemade)
- 8 oz fresh mozzarella cheese, sliced
- 1 cup cherry tomatoes, halved
- 2 tbsp olive oil
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Season the chicken breasts with salt and pepper; place them on the baking sheet and drizzle with olive oil.
Cooking Chicken
- Bake the chicken for 20-25 minutes until it reaches an internal temperature of 165°F (74°C). Let it cool slightly before shredding.
Assembling the Flatbread
- Spread the pesto generously over each flatbread.
- Top with shredded chicken, mozzarella slices, and halved cherry tomatoes.
- Drizzle with additional olive oil if desired.
Final Baking
- Bake for another 10-15 minutes until the cheese is melted and bubbly. Serve hot.
Notes
Consider using low-sugar pesto or dairy-free cheese for healthier alternatives. Pair with a light salad or grilled vegetables.