YOUR SOLIN GENERATED RECIPE
Chicken Pesto Flatbread with Roasted Tomatoes
Oven-baked whole grain flatbread topped with succulent grilled chicken and vibrant basil pesto, finished with a drizzle of tangy balsamic glaze.
INGREDIENTS
4.5 oz chicken breast
1 medium whole grain flatbread
0.5 tbsp basil pesto
0.5 cup cherry tomatoes
0.75 oz mozzarella cheese
0.5 cup baby arugula
1 tsp balsamic glaze
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp olive oil
PREPARATION
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Toss the halved cherry tomatoes with olive oil, sea salt, and black pepper on the baking sheet.
Roast the tomatoes for 8-10 minutes until they begin to soften and blister.
Place the whole grain flatbread on a separate baking surface and spread the basil pesto evenly across the base.
Layer the cooked shredded chicken breast over the pesto and top with the shredded mozzarella cheese.
Add the roasted tomatoes to the flatbread and bake for 5-7 minutes until the cheese is melted and the edges are golden brown.
Remove from the oven and top with fresh baby arugula.
Finish with a light drizzle of balsamic glaze before slicing and serving.