Made on the BBQ, this chicken pesto flatbread is the easiest meal for the cottage or summer get togethers. Add your favorite toppings for a delicious meal in only 30 minutes!
Did you know you can make the most delicious flatbreads on the BBQ? Yes, the grill isn't just for burgers and hot dogs.
The BBQ is amazing, and I take full advantage of it when the weather is nice. Alongside some grilled or air fried veggies, I love making this chicken pesto flatbread for a fast summer meal. Chicken and pesto is a classic combination and was born to be on a flatbread!
Why This Dietitian Loves This Recipe
So here's why you need to try this chicken pesto flatbread.
- Balanced meal. Flatbread is basically a built-in balanced meal. We have a carbohydrate base that you can top with your protein, healthy fats and fibre-rich veggies of choice. In this recipe, we have the chicken for protein, pesto for healthy fats, and spinach for some fibre and colour.
- Customizable. Sometimes it's hard to get everyone in the family to agree on a meal, so why not pick a customizable recipe like this? Having everyone build their own flatbreads is a great way to ensure everyone enjoys their meal AND spend a summer evening together.
- Use up leftovers. The best part about any flatbread or pizza recipe is that you can use up any leftovers in the fridge. Veggies going bad? Throw it on top. Leftover chicken? Perfect- a prepped protein to add. Recycle your leftovers into a new, delicious meal.
Ingredients
For the chicken:
- Chicken breast
- Olive oil
- Salt and pepper
For the flatbread:
- Flatbread
- Olive oil
- Pesto
- Spinach
- Cheese
- Cooked chicken
Optional:
- Red onion
- Fresh basil
Instructions
Prepare the grill for direct cooking at high heat (450°F). Brush the cooking grates clean.
Drizzle the chicken breasts with extra virgin olive oil and rub over the breasts. Season generously with salt and freshly ground black pepper.
Place the chicken breasts on the hot grill. Cover and cook for about 5-6 minutes or until they no longer stick to the grates. Flip the chicken and cook for 4-5 minutes longer. Cook until the breasts are firm to the touch and opaque all the way through. The internal temperature should reach 160°F -the temperature will continue to rise to 165°F as the chicken rests.
Allow chicken to rest and then slice into 1 inch cubes.
Set temperature to medium on both sides of the grill (leaving the middle heat OFF). Brush each side of the flatbread with a thin layer of olive oil. Place the flatbread in the middle of the grill between the two sources of heat and allow to cook for about 2-3 minutes per side.
Once the flatbread is warm-spread pesto over the flatbread, and layer spinach, chicken, cheese and red onion.
Close the grill and cook for 10-15 more minutes, or until the cheese is melted.
Remove from the grill, slice, and serve hot. Top with basil if using.
Substitutions and Variations
To make gluten-free: Use a gluten-free flatbread (or make your own).
To make dairy-free: Use a dairy-free cheese.
To make vegan: Use a dairy-free cheese and swap the chicken for a plant-based protein of choice (or omit).
To make nut-free: Most authentic pesto contains pine nuts so make your own or look for a nut-free product.
Feel free to use this recipe as a base to make your own. Change up the toppings with whatever you like. Here are more things I love to add:
- Feta cheese
- Grilled zucchini or peppers
- Sundried tomatoes
- Roasted garlic
- Pineapple
- Pickled jalapenos
- Balsamic glaze
- Artichoke hearts
- Caramelized onions
- Diced bell peppers
Get creative and make your dream flatbread a reality!
Equipment
- Grill or BBQ
Storage
This chicken pesto flatbread can be stored in the fridge for up to 3 days in tinfoil or an airtight container. To reheat, microwave for 1 minute or in the oven/BBQ until warm.
Top Tip
Cooking the flatbread between two sources of heat on the grill rather than directly over the flames will take slightly longer, however it ensures the bottom of the flatbread does not burn while the toppings are cooking!
If you would like to cook your flatbread faster by putting it directly over the flame, you will need to watch it closely to ensure it does it burn.
Frequently Asked Questions
Yes! Just preheat the grill to high. Flour your hands and spread each dough disc into a thin oval, allowing a little thickness around the edges. Brush olive oil onto the top of each dough oval. Carefully place pizza dough on the grill, oiled side down. Close the grill and let cook for 2-3 minutes. Once it’s cooked, you can add your toppings and proceed with the recipe as written!
Preheat the oven to 375F, oil the flatbread and place in the oven for 2-3 minutes to warm it. Add your toppings and bake for about 10-15 minutes or until cheese is melted!
I would say so. This flatbread is topped with so many nourishing ingredients like spinach, pesto and has 27g of protein. It's an easy balanced meal that you can customize to your nutrition needs!
It's all in the dough. Pizza dough is usually leavened, while flatbread is not. Flatbread also refers to the type of unleavened bread found in a variety of cultures; think naan, pita, etc.
Yes! That is such a great option to make these slightly smaller, more personal sized pizzas!
I personally used President's Choice flatbread (they come in a 2-pack)!
Yes you can! I recommend chopping it up very finely prior to adding it to the flatbread.
More Easy Dinner Recipes
I'm all about easy dinners that still taste good. Try these next:
PS. I love seeing my recipes in action! If you decide to make this chicken pesto flatbread, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
EASY Chicken Pesto Flatbread
Ingredients
For the chicken:
- 2 chicken breasts boneless, skinless
- 1 tablespoon olive oil
- Salt and black pepper
For the flatbread:
- 1 tablespoon olive oil
- 1 x 8x10 inch rectangular flatbread crust* premade
- 2 tablespoon pesto
- 1 cup frozen spinach defrosted and drained of excess water
- 1 cup shredded cheese I find a mix of mozzarella and cheddar is the best
Optional:
- ½ red onion thinly sliced
- Fresh basil for topping
Instructions
To cook the chicken:
- Prepare the grill for direct cooking at high heat (450°F). Brush the cooking grates clean.
- Drizzle the chicken breasts with extra virgin olive oil and rub over the breasts. Season generously with salt and freshly ground black pepper.
- Place the chicken breasts on the hot grill. Cover and cook for about 5-6 minutes or until they no longer stick to the grates. Flip the chicken and cook for 4-5 minutes longer. Cook until the breasts are firm to the touch and opaque all the way through,(the internal temperature should reach 160°F -the temperature will continue to rise to 165°F as the chicken rests).
- Allow chicken to rest and then slice into 1 inch cubes.
To cook the flatbread:
- Set temperature to medium on both sides of the grill (leaving the middle heat OFF). Brush each side of the flatbread with a thin layer of olive oil. Place the flatbread in the middle of the grill between the two sources of heat and allow to cook for about 2-3 minutes per side.
- Once the flatbread is warm-spread pesto over the flatbread, and layer spinach, chicken, cheese and red onion.
- Close the grill and cook for 10-15 more minutes, or until the cheese is melted. Remove from the grill, slice, and serve hot.
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