Name: Mediterranean Chicken Flatbread Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Mediterranean
Ingredients: 2 8-inch flatbreads (naan recommended); ¼ cup prepared pesto (plus extra for drizzling); 1 cup shredded mozzarella cheese; 1 cup shredded cooked chicken (rotisserie chicken preferred); 4 ounces cherry tomatoes, halved or quartered; ½ cup chopped fresh spinach; ½ small red onion, thinly sliced; ¼ cup kalamata olives, sliced; ⅓ cup crumbled feta cheese

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Introduction

This Mediterranean Chicken Flatbread is a delicious and easy meal that combines vibrant flavors with a crispy flatbread base. Perfect for a quick lunch or light dinner, it features fresh veggies, savory chicken, and tangy cheeses all topped with aromatic pesto.

The image shows a thin, golden-brown pizza with a slightly crispy crust on a worn baking tray. The pizza is topped with several layers: a green pesto sauce base, melted white cheese scattered unevenly, chunks of white cheese dolloped on top, shredded white chicken pieces, fresh green spinach leaves, sliced black olives, thin slices of pale purple onion, halved bright red cherry tomatoes, and small white cauliflower florets. One slice is lifted on a metal spatula, showing the toppings clearly, and the whole scene rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 8-inch flatbreads (naan works well)
¼ cup prepared pesto, plus more for drizzle
1 cup shredded mozzarella
1 cup shredded chicken (rotisserie chicken preferred)
4 ounces cherry tomatoes, halved or quartered
½ cup chopped fresh spinach
½ small red onion, sliced
¼ cup kalamata olives, sliced
⅓ cup crumbled feta cheese

Instructions

Step 1: Preheat your oven to 425˚F (220˚C).
Step 2: Place the flatbreads on a baking sheet and spread pesto evenly over each one. Sprinkle shredded mozzarella on top.
Step 3: Layer the shredded chicken over the cheese, then add the cherry tomatoes, spinach, red onion slices, and kalamata olives. Finish by sprinkling crumbled feta cheese and drizzling a little extra pesto on top.
Step 4: Bake on the middle rack for 10-12 minutes until the cheese melts and the edges of the flatbread turn crispy. Remove from the oven, slice into pieces, and serve immediately.

Tips & Variations

For extra flavor, add a sprinkle of crushed red pepper flakes before baking.
Substitute fresh basil leaves for spinach for a different herbaceous touch.
Use a store-bought rotisserie chicken to save time and add juicy tenderness.
Swap kalamata olives with green olives if you prefer a milder taste.
Try whole wheat or gluten-free flatbreads to suit dietary preferences.

Storage

Store leftover flatbread in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or regular oven at 350˚F until warmed through to keep the crust crispy. Avoid microwaving, as it can make the flatbread soggy.

How to Serve

A pizza with a golden-brown crust is shown on an old, dark baking tray. The pizza has a green pesto sauce base, covered with melted white cheese. On top, there are layers of bright red cherry tomato halves, dark purple olive slices, fresh green spinach leaves, thin light purple onion slices, white artichoke pieces, and shredded light beige chicken. One slice is lifted with a metal spatula, showing the toppings clearly. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this flatbread ahead of time?

Yes, you can assemble the flatbreads ahead and keep them covered in the fridge. Bake them fresh when you’re ready to eat for the best texture and flavor.

What can I use if I don’t have pesto?

If you don’t have pesto, you can use a drizzle of olive oil mixed with minced garlic and fresh herbs or substitute with tapenade or a light tomato sauce for a different flavor profile.