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Publix Simple Meals

Pesto Chicken Flatbread and Roasted Vegetable Flatbread

Servings:
Makes 4 Servings
Total Time:
20 MINUTES
Active Time:
20 minutes

Cooking Sequence


-- Please see the recipes below.


Pesto Chicken Flatbread

Ingredients

2 cups cooked chicken (or leftover shredded rotisserie chicken)

2 soft flatbreads (or 2 large naan)

4 oz Fontina cheese

1 red onion (rinsed)

1/2 cup pitted kalamata olives

4 tablespoons basil pesto

Steps


1. Preheat oven to 425°F. Line baking sheet with foil. Cut cheese into thin slices. Remove ends and skin from onion; slice thinly. Chop olives coarsely.

2. Spread pesto evenly over flatbreads; place on baking sheet. Cover pesto with chicken, onions, and olives. Top with cheese slices. Bake 8-10 minutes or until cheese melts. Cut into squares and serve.


Roasted Vegetable Flatbread

Ingredients

3 tablespoons hummus

2 soft flatbreads (or 2 large naan)

1 (8-oz) ball smoked mozzarella cheese

4 oz pre-sliced baby portabella mushrooms (rinsed)

1 small eggplant (rinsed)

1 yellow squash (rinsed)

1 red onion (rinsed)

1/2 cup roasted red peppers

1/4 cup extra-virgin olive oil

1/2 teaspoon dried Italian seasoning

1/2 teaspoon kosher salt

1/4 teaspoon pepper

Steps


1. Preheat oven to 425°F. Line 2 baking sheets with foil. Cut red peppers into strips. Remove ends and skin from onion. Cut onion, squash, and 1/2 of the eggplant in half and slice each thinly; place vegetables (including mushrooms) in medium bowl.

2. Add olive oil, Italian seasoning, salt, and pepper; toss to coat. Transfer to one baking sheet and arrange in a single layer. Bake 15-20 minutes or until vegetables are tender.

3. Meanwhile, slice mozzarella thinly. Spread hummus evenly over flatbreads; place on remaining baking sheet. Arrange cooked vegetable mixture on flatbreads. Top with cheese slices; bake 8-10 minutes or until cheese melts. Cut into squares and serve.


Aprons Advice

Flatbreads are great for hors d’oeuvres. To make them easier to serve and eat, cut the ingredients into small bite-size pieces before topping the flatbread. Then cut each finished flatbread into small squares for serving.

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Pesto Chicken Flatbread

CALORIES (per 1/4 recipe) 580kcal; FAT 34g; CHOL 100mg; SODIUM 1440mg; CARB 39g; FIBER 4g; PROTEIN 30g; VIT A 6%; VIT C 2%; CALC 20%; IRON 15%

Roasted Vegetable Flatbread

CALORIES (per 1/4 recipe) 540kcal; FAT 31g; CHOL 40mg; SODIUM 540mg; CARB 47g; FIBER 7g; PROTEIN 21g; VIT A 30%; VIT C 45%; CALC 25%; IRON 15%