This dish combines juicy grilled chicken with homemade pesto sauce on a crispy flatbread, making it a delightful option for both weeknight meals and casual gatherings.
Ingredients
Scale:
2 large flatbreads (store-bought or homemade, preferably whole grain)
Make the Pesto Sauce: In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, minced garlic, and a pinch of salt and pepper. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil until the mixture is well-blended and smooth. Taste and adjust seasoning as necessary.
Prepare the Chicken: Preheat your grill or a grill pan over medium heat. Season the chicken breasts with garlic powder, Italian seasoning, salt, and pepper. Drizzle olive oil over the chicken to coat. Let the seasoned chicken marinate for 15-30 minutes.
Grill the Chicken: Place the seasoned chicken breasts on the grill. Cook for 6-7 minutes on each side or until the internal temperature reaches 165°F (74°C). Remove from the grill and let it rest before slicing.
Preheat the Oven: While the chicken is resting, preheat your oven to 400°F (200°C).
Assemble the Flatbreads: Place the flatbreads on a baking sheet. Brush each flatbread with olive oil. Spread a generous amount of homemade pesto sauce over each flatbread, then layer the grilled chicken strips on top.
Add Cheese and Veggies: Sprinkle shredded mozzarella cheese over the chicken. Add halved cherry tomatoes.
Bake: Place the baking sheet in the preheated oven and bake for 8-10 minutes or until the cheese is melted and bubbly.
Garnish and Serve: Remove the flatbreads from the oven and let them cool slightly. Garnish with fresh basil leaves before slicing.
