Chicken Pesto Flatbreads with Cherry Tomatoes

• 1 1/2 cups store-bought pesto
• 2 cups cooked and shredded chicken
• 1 cup cherry tomatoes, halved
• 4 flatbreads
• 1/2 cup grated Parmesan cheese
• 1/4 cup olive oil
• Salt to taste
• Fresh basil leaves for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 Brush each flatbread lightly with olive oil.
3. 3 Spread a quarter of the pesto over each flatbread.
4. 4 Evenly distribute the shredded chicken over the pesto.
5. 5 Top with halved cherry tomatoes and sprinkle with Parmesan cheese.
6. 6 Bake for 10 minutes until the edges are crispy and cheese is bubbly.
7. 7 Remove from oven, season with salt, and garnish with fresh basil.
8. 8 Slice and serve immediately.

Equipment

• Baking sheet
• Oven

Variations

• Add sliced avocado for creaminess.
• Sprinkle with red pepper flakes for a kick of spice.

Substitutions

• If pesto is unavailable, use a mix of olive oil, garlic, and spinach.
• Use mozzarella cheese if Parmesan is not preferred.

Pairings

• Mixed greens salad
• Garlic bread
• Sparkling water with lemon

Nutrition

Tips

• Use store-bought rotisserie chicken to save time.
• For a vegan version, omit the chicken and cheese, and add extra veggies.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or skillet for best results.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat in a preheated oven until warmed through.

Serving Suggestions

• Serve with a simple mixed greens salad.
• Pair with a chilled glass of Sauvignon Blanc.

FAQ