Chicken Pesto Flatbread Melts
Toasted flatbreads piled with shredded chicken, pesto, and melty cheese for a quick, satisfying lunch.
Total
22 min
Prep
10 min
Cook
12 min
Serves
2
Servings
Recipe serves 2
Ingredients
- 8 oz cooked chicken breast, shredded
- 2 flatbreads or naan
- 4 tbsp basil pesto
- 3/4 cup mozzarella cheese, shredded
- 1/2 cup cherry tomatoes, halved
- 1 tbsp olive oil
- 1 cup arugula(optional)
- 1/4 tsp red pepper flakes(optional)
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Brush flatbreads lightly with olive oil and spread pesto evenly over each.
- 3
Top with shredded chicken, cherry tomatoes, and mozzarella.
- 4
Bake 10-12 minutes until cheese is bubbly and edges are crisp.
- 5
Finish with fresh arugula and red pepper flakes, slice, and serve warm.
Nutrition per serving
Calories
560
28% of a 2,000 kcal day
| Protein | 38 g |
| Carbohydrate | 38 g |
| Fat | 28 g |
| Fiber | 4 g |
| Sugar | 5 g |
| Sodium | 820 mg |
Goes well with this
Italian dishes that round out the meal.
Mushroom Risotto
Classic Italian arborio rice slowly cooked with earthy mushrooms, parmesan, and white wine.
Spinach and Ricotta Lasagna
Layers of pasta, fresh spinach, creamy ricotta cheese, and homemade marinara sauce.
Spaghetti Aglio e Olio
A classic Italian pasta dish made with sliced garlic, olive oil, and red pepper flakes.
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