Grilled Chicken Flatbread

This recipe is a meal in itself!  Grilling and roast­ing things is a great way to get kids to eat veg­eta­bles. The veg­gies take on a sweet­ness that kids find hard to turn their noses up at, and you can almost con­vince them it’s fancy pizza!

The com­po­nents (oil, flat­bread, pesto, roasted veg­eta­bles, chicken) can (and should)  be made a bit ahead of time, but wait to grill the flat­bread right before assem­bly. If you pre­pare the chicken ahead, make sure you warm it through before­hand, this will help keep the whole thing from over-cooking while you wait for it to come to the right temperature.

Grilled Chicken Flatbread


  • 4 por­tions of flat­bread from Flat bread recipe
  • 1lb. chicken–either breast or tenders
  • kosher salt and fresh-cracked black pepper
  • pesto–2 to 4 Table­spoons per flat­bread depend­ing on your taste
  • 8 large roma toma­toes, sliced a gen­er­ous 1/4 inch thick and roasted using these instruc­tions (or use any toma­toes you like, just keep­ing in mind the equiv­a­lent of 8 large roma’s)
  • 1/2 lb. aspara­gus spears–roasted along with the tomatoes
  • 4–6 oz. feta or goat cheese–whichever your preference
  • 1 small bun­dle of water­cress or arugula
  • 4 oz. gar­lic infused olive oil–for driz­zling
  • kosher salt and fresh-cracked black pepper


  1. Pre­pare flat­bread accord­ing to recipe and set aside.
  2. Roast toma­toes accord­ing to these direc­tions and set aside.
  3. Salt and pep­per the chicken and grill to barely done either using a bar­be­cue grill, or the broiler in your oven. Grill marks look nice, but some­times the oven is eas­ier and turns out juicier chicken.
  4. Shred cooked chicken into chunks and set aside.
  5. Assem­bly:
  6. lay grilled flat­bread on a bak­ing sheet.
  7. Driz­zle with a bit of gar­lic infused olive oil.
  8. Spread pesto over the sur­face of the bread. Adjust the amount to your liking.
  9. Lay 8–10 slices of roasted tomato on top of pesto. (each flat­bread needs about 2 roma toma­toes worth)
  10. Place 1/4 of the grilled chicken over the tomatoes.
  11. Divide the roasted aspara­gus into 4 por­tions and lay over the other ingredients.
  12. Now you need to re-heat the entire flat­breads by either lay­ing on a medium-hot grill until warmed through, or plac­ing under a broiler in your oven until heated through.
  13. Dur­ing last minute or so of re-heating, top with whichever cheese you choose and let cook a slight bit more to warm the cheese.
  14. Before serv­ing, top with water­cress and another driz­zle of garlic-infused olive oil.
  15. Salt and pep­per to taste and serve right away.



Related posts:

One Comment

  1. This looks amaz­ing! I think I’d love that combo of flavors…I’m always look­ing for new ways to make pizza and flatbread

Leave a Reply