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–+ servings
White plate with pesto chicken flatbread and a spoon full of pesto.
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5 from 4 votes

Chicken Pesto Flatbread

Delicious chicken pesto flatbread with juicy tender chicken and homemade pesto. An easy, colorful meal ready in 20 minutes or less. 
Prep Time10 minutes
Cook Time15 minutes
Course: lunch, Main Course
Cuisine: American
Servings: 4
Author: Bailey

Equipment

  • baking sheet
  • large skillet

Ingredients

Pesto Chicken

  • 1-2 chicken breasts *see notes
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ tsp red pepper flakes *optional
  • ½ tsp dried oregano
  • ½ tsp olive oil
  • 2-3 Tbsp spinach walnut pesto *see notes, more as needed

Pesto Flatbread

  • 2 flatbreads *see notes
  • ½ cup spinach walnut pesto
  • ¾ cup mozzarella
  • ¼ cup tomatoes, sliced
  • red pepper flakes optional
  • grated parmesan optional

Instructions

  • If making spinach walnut pesto, whip this us first. Other wise, cut the chicken breasts into small bite sized pieces, add to a bowl. In a small bowl mix seasoning together and pour all over the chicken and mix well. Add 1/2 tsp oil to a skillet or pan, cook chicken, tossing often for about 12-15 minutes or until cooked all through.
  • While chicken is cooking, preheat oven to 375º. Add about 2 Tbsp of pesto to the chicken in the skillet, just to coat the chicken with flavor. Turn the heat down to low, simmer for 2 minutes then turn it off. Set aside. 
  • Add naan or flatbread to a cooking sheet. Spread a medium/thin layer of pesto across the bread in an even layer, followed by the cheese, tomatoes and finish off with adding the chicken. 
  • Bake in the center rack of the oven for about 10 minutes or until the cheese is melted and bubbling and the crust browns a bit. Let it cool for a minute or two, slice and enjoy! 

Notes

*use flatbread, low calorie pita, naan bread or lavish. 
*about 2 cups of rotisserie 
*rotisserie will also work 
*use store bought pesto to cut back on time if needed. 
Store all leftovers in an airtight container in the fridge. You can also freeze the leftover flatbread in a ziplock or plastic wrap in the freezer for up to 2 months. 

Nutrition

Serving: 0.5flatbread | Calories: 335kcal | Carbohydrates: 15g | Protein: 21g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 936mg | Potassium: 270mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1010IU | Vitamin C: 1mg | Calcium: 176mg | Iron: 1mg