Chicken Caprese Flatbread is one of my go-to lunches. It's so good, I make it at least once a week! You can either make it for yourself and eat it over a few days, or serve it as a meal for the whole family.
CourseLunch, Main Course
Keywordchicken flatbread
Prep Time10 minutes
Cook Time5 minutes
Servings8
Calories288kcal
AuthorKarli Bitner
Ingredients
2 cups diced cucumber
2 cups diced tomato
1 -2 tbsp oil
1 tsp salt
1/2 tsp garlic powder
1/4 tsp black pepper
1/4 cup fresh basil minced
8 mini naan flatbread
3 cups diced rotisserie chicken
2 cups shredded mozzarella cheese
balsamic glaze
Instructions
In a small bowl, combine the cucumber, tomato, oil, salt, garlic powder, pepper and fresh basil. Toss to coat everything, set aside. This will make enough to make 8 flatbreads- this will store well in the fridge for up to 3 days.
Prepare one flatbread at a time. Arrange diced chicken on the naan flat bread and then sprinkle the top with shredded mozzarella cheese.
Either bake in your oven or air fryer at 350° for 5 minutes or until the chicken is heated through and the cheese has melted. Remove and place on your plate
Spoon a generous amount of the cucumber caprese mixture on top of the flat bread and then drizzle with balsamic glaze.
Enjoy!
Notes
These ingredients will make about 8 flatbreads. If you don't have enough people to eat it all at once, the cucumber caprese mixture will store great in the fridge for about 3 days. Then it makes the quickest lunch!
Nutrition
Calories: 288kcal | Carbohydrates: 26g | Protein: 26g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 69mg | Sodium: 866mg | Potassium: 388mg | Fiber: 2g | Sugar: 2g | Vitamin A: 333IU | Vitamin C: 7mg | Calcium: 208mg | Iron: 2mg
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