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Flatbreads are a quick and versatile dinner option, and this recipe takes them to the next level with pesto, juicy chicken, and fresh toppings. The chicken is seasoned with a blend of spices and cooked until tender, while the flatbreads are baked to perfection with melted mozzarella and vibrant grape tomatoes. A finishing touch of arugula tossed in olive oil and balsamic glaze adds a fresh and tangy note. Perfect for a weeknight dinner that's...
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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.
