Flatbreads are one of my go-to dinners when I want something quick but still satisfying. This version takes inspiration from Greek flavours — juicy marinated chicken, a little pesto, melted cheese, and plenty of crisp veggies finished with a drizzle of balsamic glaze. It all comes together in under 40 minutes and is just as good for a weeknight meal as it is for prepping ahead for lunch the next day.
Greek Style Pesto Chicken Flatbread
4
servings15
minutes20
minutesIngredients
4 flatbreads
500g chicken breast
80–90g pesto (about 1 heaping tbsp per flatbread)
80g mozzarella, shredded (20g per flatbread)
2 small tomatoes, diced
1 small cucumber, thinly sliced
1/2 red onion, finely diced
60g rocket (about 15g per flatbread)
4 tsp fresh parsley, roughly chopped (1 tsp per flatbread)
Balsamic glaze, for drizzling
### Chicken Seasoning
2 tbsp Greek seasoning
2 heaped tbsp Greek yoghurt
4 cloves garlic, minced
1/2 lemon juiced
Salt & pepper, to taste
1 tsp olive oil (rub for coating)
Directions
- Preheat air fryer to 190°C (375°F) or oven to 200°C (390°F).
- Rub chicken with yoghurt olive oil, paprika, garlic powder, oregano, salt, and pepper.
- Air fry for 15–18 minutes (or bake in oven 20–25 minutes) until cooked through (internal temp 75°C). Let rest 2 minutes, then shred or slice.
- Toast the flatbread in the oven to crips the base up first
- Spread pesto evenly over each flatbread.
- Top each with shredded chicken and mozzarella.
- Bake in oven 3–5 minutes until cheese melts and flatbread crisps slightly.
- Scatter diced tomato, cucumber, red onion, rocket, and parsley over each flatbread. Drizzle lightly with balsamic glaze.
- Serve immediately or wrap for meal prep and eat cold or reheat lightly.
