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Pesto Chicken Flatbread
Recipes
Pesto Chicken Flatbread
4 servings
25 minutes total

Ingredients

  • Nonstick aluminum foil
  • 4 oz Gruyère (or fontina) cheese
  • 1 medium red onion
  • ½ cup pitted Kalamata olives
  • ¼ cup basil pesto
  • 2 soft flatbreads (or large naan)
  • 2 cups shredded cooked chicken

Steps

    1. Preheat oven to 425°F. Line baking sheet with foil. Slice cheese and onion thinly; chop olives coarsely.
    2. Arrange flatbreads on baking sheet; top evenly in this order: pesto, chicken, onions, olives, and cheese.
    3. Bake 8–10 minutes until cheese melts and chicken is 165°F. Cut and serve.

    Chef's Tip: Flatbreads make great hors d’oeuvres. Cut ingredients into bite-size pieces before topping flatbreads, then cut finished flatbreads into small squares for serving.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 630, Total Fat 39g, Sat Fat 11g, Trans Fat 0g, Chol 100mg, Sodium 1560mg, Total Carb 39g, Fiber 2g, Total Sugar 5g, (Incl. 1g Added Sugars), Protein 30g, Vitamin D 0%, Calc 35%, Iron 15%, Potassium 4%