Pesto Bocconcini and Chicken Flatbread Pizzas with Mixed Green Salad
Rich basil pesto, tender bell peppers, juicy chicken and creamy, melt-in-your-mouth bocconcini top these quick and easy naan pizzas! A sprinkle of chili flakes adds a spicy kick, if desired. Mix in bites of the fresh salad for a delightful dinner.
Prep: 30 mins
Cook: 30 mins
Servings: 4
Ingredients
2 servings
4 servings
- 2 flatbreads
- 0.25 cups basil pesto
- 200 gr bocconcini cheese
- 56 gr spring mix
- 1 gr mini cucumber
- 95 gr tomato
- 0.25 tsp chili flakes
- 1 gr sweet bell pepper
- 0.5 tbsp white wine vinegar
- 0.125 tsp salt*
- 1 tbsp oil*
- 0.125 tsp pepper*
- 310 gr chicken breast tenders
- 4 flatbreads
- 0.5 cups basil pesto
- 400 gr bocconcini cheese
- 113 gr spring mix
- 2 gr mini cucumber
- 190 gr tomato
- 0.25 tsp chili flakes
- 2 gr sweet bell pepper
- 1 tbsp white wine vinegar
- 0.25 tsp salt*
- 2 tbsp oil*
- 0.25 tsp pepper*
- 620 gr chicken breast tenders
Instructions
- Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat guide for step 4: 1/4 tsp (1/2 tsp) mild, 1/2 tsp (1 tsp) medium and 1 tsp (2 tsp) spicy! Arrange flatbreads on an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets.)Toast in the middle of the oven until golden-brown, 2-3 min per side. (NOTE: For 4 ppl, toast in the middle and top of the oven.) Set aside.Pat chicken dry with paper towels. Cut into 1/2-inch pieces. Season with salt and pepper.Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook, stirring occasionally, until golden-brown and cooked through, 4-6 min.**Remove from heat, then transfer chicken to a plate.
- Meanwhile, cut tomato into 1/2-inch pieces. Thinly slice cucumber into rounds. Core, then thinly slice peppers. Tear bocconcini into bite-sized pieces. Season with salt. Whisk together 1/2 tbsp (1 tbsp) vinegar, 1 tsp (2 tsp) pesto and 1/2 tbsp (1 tbsp) oil in a large bowl. Season with salt and pepper, to taste. Set aside.
- Heat the same pan (from step 1) over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook, stirring often, until tender, 3-4 min. Season with salt and pepper, to taste.
- Spread remaining pesto over toasted flatbreads, then top with chicken, peppers and bocconcini.Sprinkle 1/4 tsp (1/2 tsp) chili flakes over top. (NOTE: Reference heat guide.)Toast assembled pizzas in the middle of the oven, until cheese melts, 5-6 min. (NOTE: For 4 ppl, toast in the middle and top of the oven.)
- Add spring mix, cucumbers and tomatoes to the bowl with dressing, then toss to coat. Divide pizzas and salad between plates.