pesto chicken flatbread on a cutting board — Makes: *1 Serving*
Per Serving: *34g Protein | 314 Cal*

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When you’re trying to prioritize healthy eating, it can be easy to assume there are things you may need to give up to help you reach your goals. But here at PSQ, I’m a big believer in making healthier versions of your favorites so that you don’t feel like you need to cut things out entirely. Case in point? This quick and easy 15-minute high-protein pesto chicken flatbread. It’s crispy, flavorful, and loaded with protein, while also doing a pretty good job at satisfying your pizza night cravings. Plus because it’s so easy to customize for various dietary restrictions or flavor preferences, this recipe is going to quickly become a fun weeknight family favorite.

Why You’ll Love This Easy Chicken Pesto Flatbread Recipe

Ready in no time: This recipe comes together in about 15 minutes, meaning you can have a meal on the table quickly, any time of the day.
Packed with protein: Each flatbread contains about 34 grams of protein, making it the perfect post-workout meal or delicious, satisfying dinner.
Easy to customize: Try a different pesto (or different sauce entirely!), use a different meat or plant-based protein, add veggies, or swap the cheese (feta cheese, fontina, asiago, and more would all be delicious on this flatbread).
Full of bold flavor: Herby pesto, savory chicken, sweet tomatoes, and briny sun-dried tomatoes make this meal oh-so-delicious.

overhead photo of pesto chicken flatbread on a cutting board

Ingredients

1 tortilla or pita (opt for two for a thicker crust)
1 tablespoon basil pesto (divided into 1.5 teaspoon portions) – Try Trader Joe’s Vegan Basil Pesto! Make your own pesto? Use that!
3 oz grilled chicken breast – Pre-cooked strips like Trader Joe’s are a huge time-saver. You can also use rotisserie chicken.
1.5 oz light shredded mozzarella cheese (about ¼ cup + ⅛ cup) – Use dairy-free mozzarella if needed.
2-3 cherry tomatoes, halved (or grape tomatoes, halved)
1-2 tablespoons sundried tomato pieces
Black pepper
Optional: fresh basil leaves and parmesan cheese for garnish

Instructions

1. Preheat the oven: Turn your oven on to broil and preheat. Take a baking sheet out, line it with parchment paper, and set it aside.

2. Prep the chicken: Microwave the chicken strips to warm them up, then shred them into small pieces. Toss with 1.5 teaspoons of basil pesto.

3. Spread pesto on the tortilla or pita: Evenly spread about 1.5 teaspoons of pesto on the flatbread.

4. Add your toppings: Sprinkle ¼ cup (about 1 oz) of shredded mozzarella on top of the pesto spread on the flatbread. Add the chicken, cherry tomatoes, and sundried tomatoes and make sure everything is evenly distributed over the tortilla, pita, or flatbread. Top with the remaining ⅛ cup (about ½ oz) of shredded cheese. Add a little fresh black pepper to taste.

5. Place in the oven and broil: Place your pesto chicken flatbread on the baking sheet and broil in the oven for about 6-7 minutes, until the flatbread gets crispy and the cheese is bubbly and golden brown. Make sure you keep a close eye on the pizza to keep it from burning (the broiler can char things quickly and cooking times can vary based on your broiler!).

6. Remove from the oven, let cool, and serve: When your pizza is done, remove it from the oven and transfer it to a cutting board. Let it cool slightly, garnish with a little parmesan cheese or fresh basil leaves if you'd like, then slice and serve. Enjoy!

Nutritional Information (Per Serving - Serves 1)

Calories: 314
Protein: 34g
Carbs: 16g
Fat: 13g

FAQs

Rather than topping your flatbread with shredded chicken, sub in sliced chicken sausage, cooked Italian sausage, cooked and seasoned ground turkey, cannellini beans, lentils, or plant-based crumbles.
Definitely! Consider adding some spinach, raw or caramelized onion, mushrooms, roasted red peppers, olives, or any of your other favorite pizza toppings.
To make this flatbread gluten-free, use a gluten-free tortilla or flatbread. You can even use a corn tortilla if you’d like! To make your pesto chicken flatbread dairy-free, make sure you’re using a dairy-free pesto, as traditional pesto has cheese in it. Make sure your flatbread is dairy-free as well. You’ll also need to swap in a dairy-free cheese for the mozzarella and then you’ll be good to go.
Store any leftovers in an airtight container in the fridge for up to 3 days. If you have leftover chicken, make sure to store it separately. It's a great topping for pasta dishes, salads, and more!

Whether you’re looking for a recipe the whole family will love or you just want to expand your roster of quick and easy recipes perfect for solo dinners, this pesto chicken flatbread is a great option. Super simple, so delicious, and ready in minutes, it’s the perfect recipe to keep in your back-pocket for those busy days.