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Chicken Pesto Naan Flatbread is a quick and easy meal that comes together with minimal effort and few ingredients. It’s filling, flavorful, and done in about 20 minutes. This recipe is great for spring or summer and can be made in the oven or on the grill.
The recipe can be found here.
Start by preheating the oven to 350 degrees F. Line a baking sheet with parchment paper.
Place the flatbreads on the baking sheet.
Top each with ¼ cup of pesto and spread evenly over the top. Add more or less to taste. We like pesto at our house, so I tend to go a little pesto crazy 🙂
Add ½ cup of mozzarella cheese to each flatbread.
Add ½ cup of cooked and diced chicken to each flatbread. This is the perfect way to use up leftover rotisserie chicken.
Bake for 10-12 minutes or until the cheese has melted and the flatbreads are heated through.
Remove from the oven. Slice, serve, and enjoy!
The recipe can be found here.
It’s rich and loaded with bold flavors. The basil and garlic from the pesto present a freshness to each bite. The chicken is juicy and tender. The naan is warm and soft. It really is a simple yet delicious meal.
Happy Cooking!
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