Greek Style Pesto Chicken Flatbread

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.

Serves 4

Prep Time 15 minutes

Cook Time 20 minutes

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Helpful Tips

Storage

Fridge: Store assembled flatbreads (without fresh toppings) in an airtight container for up to 2 days. Add fresh vegetables before serving.
Freezer: Store cooked chicken separately in the freezer for up to 1 month.

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Substitutions

Sauce: Use tzatziki instead of pesto for a creamy, tangy base.
Cheese: Feta works beautifully if you want more of that classic Greek flavour.
Protein: Try lamb strips, beef, or even falafel for a vegetarian version.
Greens: Rocket can be swapped for baby spinach or mixed leaves.
Flatbread: Pita, Lebanese bread, or naan all make great alternatives.

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Ingredients

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

For the Chicken:

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.