Grilled Pesto Chicken Flatbread (Printable Page)
# What You Need:
→ Flatbread Base
01 -
2 large store-bought or homemade flatbreads (about 9 x 5 inches each)
→ Chicken
02 -
2 boneless, skinless chicken breasts (about 300 g)
03 -
1 tablespoon olive oil
04 -
½ teaspoon salt
05 -
¼ teaspoon black pepper
06 -
¼ teaspoon garlic powder
→ Toppings
07 -
½ cup basil pesto (store-bought or homemade)
08 -
1 ½ cups shredded mozzarella cheese (about 150 g)
09 -
½ cup cherry tomatoes, halved (optional)
10 -
2 tablespoons grated Parmesan cheese
11 -
Fresh basil leaves, for garnish
# How to Make It:
01 -
Preheat grill or grill pan to medium-high heat.
02 -
Brush chicken breasts with olive oil and season with salt, pepper, and garlic powder. Grill for 5–6 minutes per side, or until fully cooked (internal temperature 165°F/74°C). Let rest for 5 minutes, then slice thinly.
03 -
Preheat oven to 425°F (220°C).
04 -
Place flatbreads on a baking sheet. Spread each evenly with basil pesto.
05 -
Top the flatbreads with sliced grilled chicken, mozzarella cheese, and cherry tomatoes (if using). Sprinkle with Parmesan cheese.
06 -
Bake in the oven for 8–10 minutes, or until cheese is melted and bubbly and edges are crisp.
07 -
Remove from oven, garnish with fresh basil leaves, slice, and serve warm.
# Helpful Tips:
01 -
For a vegetarian version, omit chicken and add grilled vegetables like zucchini or bell peppers.
02 -
Try sun-dried tomato pesto or arugula pesto for a flavor twist.
03 -
Serve with a crisp white wine such as Pinot Grigio.