Description
A fresh, flavorful flatbread topped with juicy chicken, mozzarella, cherry tomatoes, and basil, drizzled with tangy balsamic glaze. Perfect for a quick weeknight dinner or as a shareable appetizer.
Ingredients
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2 flatbreads (naan or pita)
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1 tbsp olive oil
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1 garlic clove, minced
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1 cup cooked chicken breast, sliced or shredded
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1 cup fresh mozzarella cheese, sliced or shredded
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1 cup cherry tomatoes, halved
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Fresh basil leaves (8–10 leaves, torn or whole)
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Salt and black pepper to taste
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2 tbsp balsamic glaze
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Extra virgin olive oil for drizzling
Instructions
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Preheat oven to 400°F (200°C). Place flatbreads on a baking sheet, brush with olive oil, and sprinkle with minced garlic. Bake for 3–4 minutes.
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Layer chicken evenly over each flatbread. Add mozzarella cheese and cherry tomatoes. Season with salt and pepper.
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Bake for 8–10 minutes or until cheese is melted and edges are golden brown.
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Remove from oven and top with fresh basil leaves. Drizzle with balsamic glaze and extra olive oil.
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Slice and serve warm.
Notes
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Use rotisserie chicken to save time.
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For a vegetarian option, skip the chicken and add roasted vegetables.
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To make it spicier, sprinkle red pepper flakes before baking.
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Store leftovers wrapped in foil in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes