Chicken and Roasted Veggie Flatbreads Recipe

This Chicken and Roasted Veggie Flatbreads recipe combines tender chicken with a medley of roasted vegetables, all served on a warm flatbread. It’s a simple yet satisfying meal that can be enjoyed for lunch or dinner.

The recipe is easy to follow and allows for customization based on your favorite vegetables or sauces. Perfect for a quick weeknight dinner or a casual gathering.

Delicious Chicken and Roasted Veggie Flatbreads

These flatbreads feature juicy chicken and an assortment of roasted veggies like bell peppers, zucchini, and red onions, all topped with a drizzle of your favorite sauce. The recipe takes about 30 minutes to prepare and serves 4 people.

Ingredients

2 boneless, skinless chicken breasts, diced
1 red bell pepper, sliced
1 zucchini, sliced
1 red onion, sliced
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste
4 flatbreads or pita breads
1 cup shredded mozzarella cheese
Fresh basil or parsley for garnish
Your choice of sauce (e.g., pesto, ranch, or balsamic glaze)

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Chicken: In a bowl, toss the diced chicken with olive oil, garlic powder, Italian seasoning, salt, and pepper.
Roast the Vegetables: On a baking sheet, spread the sliced bell pepper, zucchini, and red onion. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 15-20 minutes until tender.
Cook the Chicken: In a skillet over medium heat, cook the seasoned chicken for about 5-7 minutes until cooked through and no longer pink.
Assemble the Flatbreads: Place the flatbreads on a baking sheet. Top each with a layer of roasted veggies, cooked chicken, and sprinkle with mozzarella cheese.
Bake: Return the flatbreads to the oven and bake for an additional 5-7 minutes until the cheese is melted and bubbly.
Garnish and Serve: Remove from the oven, garnish with fresh basil or parsley, drizzle with your choice of sauce, and serve warm.