The Story:
The recipe stems from me wanting to make a restaurant dish, that I love, more healthy, but it also came from the fact that I had an abundance of pesto since I made a batch of my Simple Pesto and needed to find someway to use it. I tried putting it on my whole wheat pasta since I had never had pasta with pesto on it, but I didn’t really care for it, so I decided to create a pesto flatbread and this is what I came up with.
Ingredients:
1/4 tsp Extra Virgin Olive Oil
2-3 tbsp Yellow Onion, chopped
4oz Boneless, Skinless Chicken Breast, cooked and cut into small chunks
Salt (optional) & Pepper, to taste
1 Whole Wheat Flatbread (I use La Tortilla Factory brand)
1 tbsp Simple Pesto <—Click here, or use your own favorite pesto
1 tbsp Feta Cheese Crumbles
Directions:
- Heat the olive oil over medium in a small skillet until it’s shimmering. Reduce heat to to low-medium. Add in the onion and chicken and cook until the onions are soft and golden and the chicken is heated through. Salt and pepper to taste.
- While the onions and chicken are cooking spread the pesto onto the flatbread.
- Once the onions and chicken are done pour them onto the flatbread and arrange evenly on top. Sprinkle the feta on top and place the whole thing in the oven and use the broiler (around medium heat fi you have the option) to heat the flatbread until the feta is slightly melted and the chicken browns a bit.
- Cut into pieces and enjoy.
Servings: 1 Prep & Cook Time: 20 minutes
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