Pesto Chicken Flatbread

$- 1 large flatbread or naan - 1 cup cooked chicken breast, shredded - 1/2 cup basil pesto - 1 cup cherry tomatoes, halved - 1 cup fresh spinach leaves - 1/2 cup mozzarella cheese, shredded - 1/4 cup feta cheese, crumbled - 1 tablespoon olive oil - Salt and black pepper to taste - Fresh basil leaves for garnish When choosing your ingredients, freshness is key. Look for flatbreads that are soft and pliable. Check for the chicken; it should be cooked and moist, not dry. For basil pesto, buy a brand that uses real basil. Cherry tomatoes should be firm and vibrant. The spinach should look fresh and green. Cheese should be fresh too; avoid anything that looks dried out or has an off smell. You can add more flavor with different toppings. Try adding bell peppers for crunch or red onions for a bit of spice. If you love heat, sliced jalapeños work well too. You can swap mozzarella for provolone or gouda for a unique taste. For a vegetarian option, replace chicken with roasted veggies or chickpeas. Customize it to fit your taste! {{ingredient_image_1}} Start by preheating your oven to 400°F (200°C). This gets the heat ready for your flatbread. While the oven warms up, grab a baking sheet. Lay your flatbread or naan flat on it. Brush the top lightly with olive oil. This helps the flatbread get golden and crisp. In a bowl, mix 1 cup of shredded cooked chicken with 1/2 cup of basil pesto. Stir until the chicken is well coated. Next, sprinkle salt and black pepper to taste. Spread this pesto chicken mix evenly over the flatbread. Now, scatter 1 cup of halved cherry tomatoes and 1 cup of fresh spinach leaves on top. Finish by sprinkling 1/2 cup of shredded mozzarella and 1/4 cup of crumbled feta cheese all over. Place the flatbread in your preheated oven. Bake for about 10-12 minutes. Look for bubbly cheese and a slightly golden top. Once it’s done, take it out and let it cool for a minute. Slice it up and add fresh basil leaves for a nice touch. Enjoy your tasty pesto chicken flatbread! When you cook chicken for this flatbread, use cooked chicken breast. Shredded chicken works best. You can use leftover chicken or rotisserie chicken. It saves you time and adds great flavor. Always ensure your chicken is moist. Dry chicken can ruin your flatbread. To boost your pesto flavor, add garlic or lemon juice. These simple ingredients brighten up the taste. You can also mix in some grated Parmesan cheese. This adds creaminess and depth. If you like heat, a pinch of red pepper flakes is great. Fresh basil leaves as a topping add even more flavor. For the best cheese melt, use a mix of mozzarella and feta. Mozzarella offers stretchiness, while feta adds a salty kick. Spread the cheese evenly over the toppings. Don't pack it too thick. Bake until the cheese is bubbly and golden. This takes about 10-12 minutes at 400°F (200°C). Let it cool for a minute before slicing. Pro Tips Choose the Right Flatbread: Opt for a thicker flatbread or naan to hold the toppings without getting soggy. Add Texture: Consider adding nuts or seeds like pine nuts or sunflower seeds for an extra crunch. Freshness Matters: Use fresh basil pesto for a more vibrant flavor; store-bought can be convenient but may lack depth. Customize Your Toppings: Feel free to experiment with additional toppings like bell peppers, olives, or artichokes for a unique twist. {{image_2}} If you don't have flatbread or naan, use these options: - Pita bread - Tortillas - English muffins - Pizza crust Each of these will give a different taste and texture. Pita bread is soft and chewy. Tortillas add a nice crisp. English muffins bring a fun crunch, while pizza crust can offer a classic pizza vibe. Feel free to mix it up with toppings! Try these: - Roasted bell peppers - Sliced olives - Artichoke hearts - Grilled zucchini You can also add different cheeses, like goat cheese or cheddar. For a spicy kick, sprinkle red pepper flakes on top. Each addition adds new flavors and fun to your flatbread. For a vegetarian version, skip the chicken. Use beans or chickpeas for protein. Swap the flatbread for a gluten-free option, like gluten-free tortillas or cauliflower crust. These changes keep the dish tasty and satisfying. You can also load it with extra veggies, like mushrooms or broccoli. Enjoy the fresh taste and health benefits! To keep your leftover pesto chicken flatbread fresh, wrap it well. Use plastic wrap or aluminum foil. You can also place it in an airtight container. This helps keep it from drying out. Store it in the fridge. It will stay good for about 2-3 days. To reheat your flatbread, preheat your oven to 350°F (175°C). Place the flatbread on a baking sheet. Heat for about 10 minutes. This warms it up and keeps the crust crisp. You can also use a microwave for a faster option. Just heat it for about 30 seconds. However, this may make the crust soft. You can freeze pesto chicken flatbread for later. Cut it into slices for easy serving. Wrap each slice in plastic wrap. Then, place them in a freezer bag. Be sure to remove as much air as possible. It will last about 2-3 months in the freezer. To eat, thaw it in the fridge overnight. Then, reheat it in the oven for the best taste. Yes, you can use store-bought pesto. It saves time and still tastes great. Look for a brand with fresh ingredients. This choice makes your life easier and your flatbread delicious. Pesto chicken flatbread lasts about 2-3 days in the fridge. Store it in an airtight container to keep it fresh. You can enjoy leftovers for a quick meal or snack! Yes, you can prepare it in advance. You can make the flatbread and toppings separately. Assemble them when ready to bake. This way, you can enjoy fresh flatbread without a lot of work. Some good side dishes include a fresh salad or roasted veggies. A light soup also pairs well. These options balance the meal and add flavor. You can mix and match based on your taste! This post covered all you need for a tasty pesto chicken flatbread. We reviewed fresh ingredients and how to choose them. You learned easy steps to prepare and bake your flatbread. I shared tips for cooking chicken and enhancing your pesto. You also explored different variations and how to store leftovers. Remember, cooking is fun and allows for creativity. Enjoy trying new toppings and flavors. Happy cooking!$

A delicious flatbread topped with pesto chicken, fresh vegetables, and cheese.

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Prep Time 10

Cook Time 12

Total Time 22

Course Main Course

Cuisine Italian

Servings 2

Ingredients

1 large flatbread or naan
1 cup cooked chicken breast, shredded
1 2 basil pesto
1 cup cherry tomatoes, halved
1 cup fresh spinach leaves
1 2 mozzarella cheese, shredded
1 4 feta cheese, crumbled
1 tablespoon olive oil
to taste salt and black pepper
for garnish fresh basil leaves

Instructions

Preheat your oven to 400°F (200°C).
On a baking sheet, lay the flatbread or naan flat. Brush lightly with olive oil.
In a bowl, mix the shredded chicken with the basil pesto until evenly coated. Season with salt and pepper to taste.
Spread the pesto chicken mixture evenly over the flatbread.
Scatter halved cherry tomatoes and fresh spinach leaves over the chicken.
Sprinkle shredded mozzarella and crumbled feta cheese on top.
Bake in the preheated oven for about 10-12 minutes, or until the cheese is bubbly and slightly golden.
Remove from the oven and let it cool for a minute before slicing.
Garnish with fresh basil leaves before serving.

Notes

Feel free to add other toppings like olives or bell peppers.

Keyword chicken, easy, flatbread, pesto, quick