Publix Simple Meals

Pesto Chicken Flatbread & Roasted Vegetable Flatbread

Pesto Chicken Flatbread & Roasted Vegetable Flatbread
Servings:
4
Total Time:
varies

Pesto Chicken Flatbread

Ingredients

Nonstick aluminum foil
4 oz Gruyère (or Fontina) cheese
1 medium red onion
1/2 cup pitted Kalamata olives
4 tablespoons basil pesto
2 soft flatbreads (or 2 large naan)
2 cups cooked chicken (or leftover shredded rotisserie chicken)

Steps

  1. Preheat oven to 425°F. Line baking sheet with foil. Thinly slice cheese, and onion. Chop olives coarsely.
  2. Spread pesto evenly over flatbreads; arrange on baking sheet. Top pesto with chicken, onions, and olives, then top with cheese slices.
  3. Bake 8–10 minutes 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 ingredients into small bite-size pieces before topping 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

Items You May Need to Buy
Items You May Already Have

Roasted Vegetable Flatbread

Items You May Need to Buy
Items You May Already Have

Pesto Chicken Flatbread

Amount per 1/4 recipe serving: Calories 600, Total Fat 38.00g, Sat Fat 11.00g, Trans Fat 0.00g, Chol 90mg, Sodium 1390mg, Total Carb 38g, Fiber 1.00g, Sugars 4g, Protein 29g, Calc 15%, 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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