Chicken Feta & Pesto Flatbread

Pesto is a spring ingredient, I don't know why I think this, may because it's green but this is why I made this Chicken Feta & Pesto Flatbread.

This is going to be your next dinner because of how easy and simple it is to make. I'm a huge fan of pizza and using naan as the flatbread base makes life so much easier and allows you to enjoy your favorite kind of pizzas from the comfort of your own home. This Chicken Feta & Pesto Flatbread has onion and spinach for sources of veggie/fiber to add more nutrients to the meal. Pizza alone with cheese is delicious, but if you're looking to make more of a balanced meal, adding vegetables and protein can amp up your satiety and provide your body with nutrients it needs to function optimally.

Adding more fiber to your meals like vegetables (onion, spinach) can help increase your fiber intake. Fiber is an essential nutrient that most Americans lack in their diets. It's important for proper heart health and digestive health. When I made this pizza, I wasn't obsessing over making a veggie-filled meal, I wanted to make sure that my body feels good after I eat, that's all!

When it comes to prepping this meal, the only "difficult" prep you'll have to do is season and bake the chicken breast. If you don't feel like prepping the chicken, grab a rotisserie chicken from the market and shred! The vegetables are easy to prep and you can add them onto the pizza. Feel free to make your own pesto or use storebought, I've provided you with a homemade pesto recipe. This meal is truly so quick to make and if you'd like to make more than one, just duplicate the recipe! It would be a great dinner idea if you're having people over or having a date night. Let's get to it!

Yields: 1

Portion: 1

Prep time: 10 minutes (to make pesto, extra 10 minutes)

Cook time: 12-15 minutes

Total time: 22-25 minutes

This recipe can be vegetarian if you opt out of the chicken.

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Ingredients:

1 chicken breast

Extra virgin olive oil

Salt, black pepper, garlic powder

1 StoneFire Naan (garlic)

2 tbsp pesto

1/4 cup or more feta crumbles

⅓ cup of spinach leaves

Less than 1/4 cup thinly sliced sweet onion

Optional: dash of red pepper flakes

Pesto recipe:

1 cup fresh basil

1 cup arugula

1 TBSP walnuts

1 TBSP pine nuts

2 garlic cloves

1/4 cup grated Parmesan

3 tbsps extra virgin olive oil

1/2 TSP salt (add more after)

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Instructions:

1. Preheat oven: preheat your oven to 400.

2. Prep chicken: add 1 chicken breast to a baking sheet and drizzle on olive oil. Season with salt, black pepper, and garlic powder to your liking. Mix the seasonings in well and bake in the oven until white on the inside. Needs 15-20 minutes in the oven.

3. Prep flatbread: Grab a baking sheet and place one naan on the pan. Coat naan with olive oil and spread on pesto. Add 3 tbsps of feta to naan. Top with spinach.

4. Layer chicken: once the chicken is done cooking, slice into thin strips and layer onto flatbread. You may not use all of it, save the rest or eat on the side.

5. Garnish: Layer on onion. Add the rest of the feta. Feel free to add more pesto. Season with a dash of salt and red pepper flakes. Bake in oven until flatbread is crispy - 12 minutes, depends on your oven.

6. Serve: allow flatbread to cool, slice into four. Top with fresh black pepper if you'd like, enjoy!

Xoxo,

#averagearabgirl