🌿 Pesto Chicken & Cashew Flatbread

Serves: 2
Prep time: 10 minutes
Cook time: 12–15 minutes
Total: about 25 minutes

Ingredients

For the chicken

• 250 g boneless chicken breast or thigh, cut into small bite-sized pieces
• 2 tbsp pesto
• 1 tbsp olive oil
• ½ tsp garlic powder
• ½ tsp paprika
• ¼ tsp black pepper
• Salt, to taste

For the flatbread

• 2 large flatbreads, naan, pita, or tortillas
• 3–4 tbsp pesto
• ½ cup shredded mozzarella
• ¼ cup grated Parmesan
• ⅓ cup roasted cashews, roughly chopped
• ½ small red onion, thinly sliced
• ½ cup cherry tomatoes, halved
• A handful of fresh spinach or arugula
• 1–2 tbsp olive oil

Optional finishing touches

• Extra Parmesan
• Fresh basil
• Chili flakes
• A squeeze of lemon
• A drizzle of balsamic glaze

Step-by-step

1. Prepare the chicken

Put the bite-sized chicken pieces in a bowl.

Add 2 tablespoons pesto, olive oil, garlic powder, paprika, black pepper, and a little salt. Mix thoroughly so every piece of chicken is coated.

Let it sit for 5–10 minutes while you prepare the other ingredients. You can skip the resting time if you’re in a hurry.

2. Cook the chicken

Heat a frying pan over medium-high heat and add a small splash of olive oil.

Add the chicken in a single layer. Cook for about 3–4 minutes, then turn the pieces.

Continue cooking for another 3–5 minutes, stirring occasionally, until the chicken is golden on the outside and completely cooked through.

Remove from the heat.

3. Prepare the flatbread

Heat your oven to 200°C / 400°F.

Place the flatbreads on a baking tray.

Spread 1½–2 tablespoons of pesto over each flatbread, leaving a small border around the edges.

Don’t use too much pesto—the chicken and cheese will also add moisture.

4. Add the toppings

Divide the cooked pesto chicken between the two flatbreads.

Add the sliced red onion and cherry tomatoes.

Sprinkle over the mozzarella and Parmesan.

Finally, scatter the chopped cashews over the top.

The cashews give the flatbread a delicious crunchy texture against the creamy pesto and melted cheese.

5. Bake

Place the tray in the preheated oven.

Bake for approximately 8–12 minutes, until:

• The cheese is melted and bubbling.
• The edges of the flatbread are crisp and golden.
• The cashews are lightly toasted.

For an extra-crispy top, switch to the grill/broiler for the final 1–2 minutes, watching carefully so the cashews don’t burn.

6. Add the fresh ingredients

Remove the flatbreads from the oven.

Scatter some fresh spinach or arugula over the top.

Add fresh basil if you have it.

For extra freshness, squeeze a little lemon juice over the chicken.

7. Finish and serve

For a restaurant-style finish, add a little extra Parmesan, a pinch of chili flakes, or a light drizzle of balsamic glaze.

Cut each flatbread into slices or triangles and serve immediately while the cheese is warm and the edges are crispy.

⭐ Quick flavor tip

For the best combination of flavors, use pesto + mozzarella + Parmesan + roasted salted cashews + a little lemon at the end. The pesto gives you the herby richness, the cheeses make it creamy, the cashews add crunch, and the lemon keeps the whole flatbread from feeling too heavy.