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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Slice chicken breasts in half lengthwise to thin, and season both sides with salt, garlic powder, oregano, onion powder, and paprika.
Heat olive oil in a sauté pan and cook chicken on both sides until internal temp reaches 165°F.
Preheat oven to 425°F.
Place flatbreads on a baking sheet and top with pesto, mozzarella, red onion, chicken, and tomatoes.
Bake at 425°F for about 10 minutes until the cheese is melted and the edges are slightly crisp.
In a small bowl, toss arugula with olive oil and salt.
Top cooled flatbreads with arugula and balsamic glaze.
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You can substitute arugula with spinach or mixed greens if preferred.
For extra flavor, marinate the chicken in olive oil and spices for 30 minutes before cooking.
Use store-bought pesto for convenience or make your own for a fresher taste.
Can I use a different type of cheese?
Yes, you can substitute mozzarella with feta, goat cheese, or even shredded cheddar.
How do I store leftovers?
Store leftover flatbreads in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for best results.
Can I use a different type of bread?
Yes, naan or pita bread can be used as a substitute for flatbreads.
Is balsamic glaze necessary?
No, but it adds a tangy sweetness that complements the other flavors. You can skip it or use a drizzle of honey as an alternative.
Can I make this gluten-free?
Yes, use gluten-free flatbreads and ensure all other ingredients are gluten-free.
