Pesto Chicken Flatbread Pizza Recipe
Start with naan flatbread, cover with pesto, Grilled & Ready® chicken, onion, and cheese. Bake for 15 minutes, and — presto! — pesto pizza.
8
Servings
10 m
Preparation
15 m
Cooking
360
Calories
Ingredients
22 ounces Grilled & Ready® Oven Roasted Diced Chicken Breast
1 teaspoon vegetable oil
1 sweet onion, thinly sliced
4 Naan-style flatbread
8 ounces tomato pesto
3/4 cup Pecorino Romano cheese, shaved
1 package fresh basil
1 sea salt, to taste
1 black pepper, to taste
| Calories | 360 |
| Protein | 28 g |
| Total Fat | 16 g |
| Cholesterol | 75 mg |
| Sodium | 800 mg |
| Total Carbohydrate | 27 mg |
*Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique
Directions
1. Preheat oven to 375⁰F.
2. Heat a nonstick skillet over medium-high heat. Add vegetable oil and onions. Cook for 6-7 minutes, or until onions turn golden brown. Remove from heat and set aside.
3. Place flatbreads on a baking sheet. Layer each flatbread with tomato pesto, onions, chicken and shaved cheese. Bake for 12-15 minutes, or until cheese has become slightly melted.
4. Remove pizza from oven and sprinkle with fresh basil, sea salt and freshly cracked pepper.
| Calories | 360 |
| Protein | 28 g |
| Total Fat | 16 g |
| Cholesterol | 75 mg |
| Sodium | 800 mg |
| Total Carbohydrate | 27 mg |
*Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique
