Pesto Chicken Veggie Flatbread with Mozzarella
This Mediterranean-inspired flatbread features tender pesto-marinated chicken, colorful sautéed vegetables, and melty mozzarella on a crispy flatbread base. It’s fresh, flavorful, and lighter than traditional pizza—perfect for lunch, dinner, or even as a party appetizer.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings:(serves 2–3)
Ingredients
For the Chicken
1 chicken breast, thinly sliced
1 tbsp basil pesto
1 tsp olive oil
Salt & black pepper to taste
For the Veggies
½ cup bell peppers, thinly sliced
½ cup zucchini, sliced
¼ cup red onion, thinly sliced
1 tsp olive oil
Pinch of salt & pepper
For the Flatbread
2 flatbreads or naan
½ cup shredded mozzarella cheese
2–3 tbsp basil pesto (for spreading)
Optional Toppings
Cherry tomatoes, sliced
Olives
Chili flakes
Fresh basil or arugula
Instructions
1. Cook the Chicken
1. Toss chicken with pesto, olive oil, salt, and pepper.
2. Heat a skillet over medium heat and cook chicken for 4–5 minutes until golden and cooked through. Set aside.
2. Sauté the Vegetables
1. In the same skillet, add olive oil.
2. Sauté bell peppers, zucchini, and onion for 3–4 minutes until just tender but still colorful. Season lightly.
3. Assemble the Flatbread
1. Preheat oven to 400°F (200°C).
2. Place flatbreads on a baking sheet.
3. Spread pesto evenly over each flatbread.
4. Sprinkle mozzarella cheese.
5. Top with cooked chicken and vegetables.
4. Bake
1. Bake for 10–12 minutes until cheese is melted and edges are crisp.
2. Optional: broil for 1–2 minutes for extra browning.
5. Finish & Serve
Garnish with fresh basil, arugula, chili flakes, or a drizzle of olive oil.
Slice and serve warm.
Notes & Tips
Healthier base: Use whole-wheat or cauliflower flatbread.
Extra Mediterranean flavor: Add sun-dried tomatoes or olives.
Cheese swap: Use fresh mozzarella or part-skim mozzarella.
Meal prep: Cook chicken and veggies ahead; assemble fresh.
Frequently Asked Questions
Can I make this vegetarian?
Yes! Replace chicken with mushrooms, chickpeas, or grilled eggplant.
Can I use store-bought pesto?
Absolutely—just check for good olive oil and basil content.
Can I make it on a pan?
Yes, cover and cook on low heat until cheese melts.
Nutritional Information
Calories: 420 kcal
Protein: 30 g
Carbohydrates: 38 g
Fat: 18 g
Fiber: 4 g