Ingredients
Scale
- Flatbreads (store-bought) 2
- Pesto 1/4 cup
- Cooked chicken breast, shredded 1 cup
- Cherry tomatoes, halved 1 cup
- Mozzarella cheese, shredded 1 cup
- Red onion, thinly sliced 1/4 cup
- Olive oil 1 tablespoon
- Balsamic glaze (optional) to drizzle
Instructions
- Step 1: Preheat oven to 400°F (200°C). Lightly brush the flatbreads with olive oil.
- Step 2: Spread pesto evenly over each flatbread.
- Step 3: Sprinkle shredded mozzarella cheese over the pesto.
- Step 4: Distribute the shredded chicken, halved cherry tomatoes, and sliced red onion evenly over the cheese.
- Step 5: Bake for 8-10 minutes, or until the cheese is melted and bubbly and the flatbread is lightly golden brown.
- Step 6: Remove from oven, let cool slightly, drizzle with balsamic glaze (if using), slice and serve immediately.
Notes
- Store leftover flatbread in an airtight container in the fridge for up to 2 days.
- Reheat in a preheated oven at 350°F (175°C) for a few minutes until warmed through, to keep the flatbread crisp.
- Serve with a simple side salad of mixed greens and a light vinaigrette for a complete and satisfying meal.
- For extra flavor, marinate the shredded chicken in a little pesto before adding it to the flatbread.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American