Italian-American · dinner
Rotisserie Chicken Pesto Flatbreads
Store-bought naan, pesto and rotisserie chicken make a fast, no-fuss dinner for two that breaks up the week's rice, taco and pasta repeats.
- Total time
- 20 min
- Serves
- 2
- Est. cost
- $18
Ingredients
For 2 servings
Bakery
- naan2 piece
Sauces & condiments
- basil pesto4 tbsp
Meat & poultry
- rotisserie chicken8 oz
Dairy & eggs
- shredded mozzarella1 cup
Produce
- cherry tomato8 oz
- baby arugula2 cup
Pantry & grains
- olive oil1 tbsp
Spices
- salt1 tsp
- black pepper1 tsp
Method
- 1
Heat the oven to 450°F and line a large sheet pan with parchment.
- 2
Place the naan on the pan, brush with half the olive oil, and bake 3 minutes to firm up.
- 3
Shred the rotisserie chicken and halve the cherry tomatoes while the naan bakes.
- 4
Spread 2 tbsp pesto over each naan, then top with chicken, tomatoes, and mozzarella.
- 5
Bake 8-10 minutes, until the cheese is bubbly and the edges are golden brown.
- 6
Toss the arugula with the remaining olive oil, a pinch of salt, and pepper.
- 7
Pile the arugula on the hot flatbreads, slice, and serve.
Kitchen note
Leftover rotisserie chicken works in next-day sandwiches or salads. For picky eaters, skip the arugula and serve it on the side.Approximate per serving: 780 calories, 46g protein. These are estimates, not lab-tested nutrition facts.
Cost is an estimate at typical US supermarket prices; staples like oil, salt and spices are counted at a few cents.
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Plan four more dinners around it, scaled to your household, with one grocery list.
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