Publix Simple Meals

Pesto Chicken Flatbread & Roasted Vegetable Flatbread

Pesto Chicken Flatbread & Roasted Vegetable Flatbread
Total Time:
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Cooking Sequence

    Pesto Chicken Flatbread

    Ingredients

    Meat/Deli
    2 cups cooked chicken (or leftover shredded rotisserie chicken)
    2 soft flatbreads (or 2 large naan)
    4 oz Gruyère or Fontina cheese

    Produce
    1 red onion

    Dry Grocery
    4 tablespoons basil pesto
    1/2 cup pitted kalamata olives
    Aluminum foil

    Steps

    1. Preheat oven to 425°F. Line baking sheet with foil. Cut cheese into thin slices. Remove ends and skin from onion; slice thinly. Chop olives coarsely.
    2. Spread pesto evenly over flatbreads; place on baking sheet. Cover pesto with chicken, onions, and olives. Top with cheese slices. Bake 8–10 minutes or until cheese melts. Cut into squares and serve.
    Tip: Flatbreads are great for hors d’oeuvres. To make them easier to serve and eat, cut the ingredients into small bite-size pieces before topping the flatbread. Then cut each finished flatbread into small squares for serving.

    Roasted Vegetable Flatbread

    Ingredients

    Deli
    3 tablespoons hummus
    2 soft flatbreads (or 2 large naan)
    1 (8-oz) ball smoked mozzarella cheese

    Produce
    4 oz presliced baby portabellas
    1 small eggplant
    1 yellow squash
    1 red onion

    Dry Grocery
    1/2 cup roasted red peppers

    From Your Pantry
    1/4 cup extra-virgin olive oil
    1/2 teaspoon dried Italian seasoning
    1/2 teaspoon kosher salt
    1/4 teaspoon pepper
    Aluminum foil

    Steps

    1. Preheat oven to 425°F. Line 2 baking sheets with foil. Cut red peppers into strips. Remove ends and skin from onion. Cut onion, squash, and 1/2 of the eggplant in half and slice each thinly; place vegetables (including mushrooms) in medium bowl.
    2. Add olive oil, Italian seasoning, salt, and pepper; toss to coat. Transfer to one baking sheet and arrange in a single layer. Bake 15–20 minutes or until vegetables are tender.
    3. Meanwhile, slice mozzarella thinly. Spread hummus evenly over flatbreads; place on remaining baking sheet. Arrange cooked vegetable mixture on flatbreads. Top with cheese slices; bake 8–10 minutes or until cheese melts. Cut into squares and serve.
    Tip: Flatbreads are great for hors d’oeuvres. To make them easier to serve and eat, cut the ingredients into small bite-size pieces before topping the flatbread. Then cut each finished flatbread into small squares for serving.

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      Pesto Chicken Flatbread

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      Roasted Vegetable Flatbread

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      Pesto Chicken Flatbread

      CALORIES (per 1/4 recipe) 580kcal; FAT 34.00g; SAT FAT 10.00g; TRANS FAT 0.00g; CHOL 100mg; SODIUM 1440mg; CARB 39g; FIBER 4.00g; SUGARS 4g; PROTEIN 30g; CALC 20%; VIT A 6%; VIT C 2%; IRON 15%

      Roasted Vegetable Flatbread

      CALORIES (per 1/4 recipe) 540kcal; FAT 31.00g; SAT FAT 10.00g; TRANS FAT 0.00g; CHOL 40mg; SODIUM 540mg; CARB 48g; FIBER 7.00g; SUGARS 8g; PROTEIN 21g; CALC 25%; VIT A 30%; VIT C 45%; IRON 15%

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