Chicken Caprese Flatbread is one of my go-to lunches. It’s so good, I make it at least once a week! You can either make it for yourself and eat it over a few days, or serve it as a meal for the whole family.
Chicken Caprese Flatbread Recipe
I usually buy a rotisserie chicken from Sam’s Club or Costco because it’s so cheap and I love that it’s already cooked. If I’m not using the chicken for a meal right away, I usually throw it in the freezer and then pull it out for something like this. Yep, I make this with frozen chicken (and frozen naan too) and it still only takes 5 minutes to bake. Have I convinced you yet?!
Ingredients for Caprese Flatbread
- Diced Cucumber– you can peel the skin off of your cucumber if you’d like before dicing the cucumber.
- Diced Tomato
- Oil
- Salt
- Garlic Powder
- Pepper
- Fresh Basil
- Mini Naan Flatbread – I usually buy a big package of this at Costco. If you aren’t using the whole package right away, you can store it in the freezer.
- Diced Rotisserie Chicken – You can use any chicken, but a rotisserie chicken makes this meal so quick!
- Shredded Mozzarella Cheese
- Balsamic Glaze– I purchase this at Walmart. This is different than Balsamic vinaigrette, this is a thick, dark glaze that has a sweet undertone.
How to Make Chicken Caprese Flatbread
- In a small bowl, combine your chopped cucumbers, tomatoes, oil, salt, garlic powder, pepper, and fresh basil.
- Mix the ingredients together to coat everything, then set aside.
- Prepare one flatbread at a time.
- Arrange diced chicken on the naan flatbread, then sprinkle the top with shredded mozzarella cheese.
- Bake in your air fryer at 350°F for 5 minutes or until the chicken is heated through and the cheese has melted. You can also bake in the oven, but I love how quick the air fryer is, if you have one.
- Place your heated flatbread on a plate, then spoon a generous amount of the caprese mixture on top of the melted cheese.
- Drizzle your flatbread with balsamic glaze (as much as you like)!
- ENJOY!
How many flatbreads will this recipe make?
These ingredients will make about 8 flatbreads. If you don’t have enough people to eat it all at once, the cucumber caprese mixture will store great in the fridge for about 3 days. Then it makes the quickest lunch!
Recipes Similar to Chicken Caprese Flatbread
Chicken Caprese Flatbread
Chicken Caprese Flatbread is one of my go-to lunches. It's so good, I make it at least once a week! You can either make it for yourself and eat it over a few days, or serve it as a meal for the whole family.
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Servings: 8
Calories: 288kcal
Ingredients
- 2 cups diced cucumber
- 2 cups diced tomato
- 1 -2 tbsp oil
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/4 cup fresh basil minced
- 8 mini naan flatbread
- 3 cups diced rotisserie chicken
- 2 cups shredded mozzarella cheese
- balsamic glaze
Instructions
- In a small bowl, combine the cucumber, tomato, oil, salt, garlic powder, pepper and fresh basil. Toss to coat everything, set aside. This will make enough to make 8 flatbreads- this will store well in the fridge for up to 3 days.
- Prepare one flatbread at a time. Arrange diced chicken on the naan flat bread and then sprinkle the top with shredded mozzarella cheese.
- Either bake in your oven or air fryer at 350° for 5 minutes or until the chicken is heated through and the cheese has melted. Remove and place on your plate
- Spoon a generous amount of the cucumber caprese mixture on top of the flat bread and then drizzle with balsamic glaze.
- Enjoy!
Notes
These ingredients will make about 8 flatbreads. If you don’t have enough people to eat it all at once, the cucumber caprese mixture will store great in the fridge for about 3 days. Then it makes the quickest lunch!
Tried this recipe?Mention @cookingwithkarli or tag #cookingwithkarli!
Nutrition
Calories: 288kcal | Carbohydrates: 26g | Protein: 26g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 69mg | Sodium: 866mg | Potassium: 388mg | Fiber: 2g | Sugar: 2g | Vitamin A: 333IU | Vitamin C: 7mg | Calcium: 208mg | Iron: 2mg
Jill says
Absolutely delicious. So easy and so tasty!!
Heidi Longe says
Finally got around to making this! It was so good! Can’t wait to eat the leftovers for lunch tomorrow.