Easy 30 Minute Chicken Cilantro Pesto Flatbread
A delicious flatbread topped with cilantro pesto, chicken, queso fresco, and RO*TEL. It's perfect for any night of the week.
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Servings: 4
Calories: 471kcal
Ingredients
- 4 Flatbreads
Cilantro Pesto
- cups cilantro chopped, about 1 bunch
- 2 Tbsp parsley chopped
- ⅓ cup almonds blanched * See note
- 2 garlic cloves
- ½ tsp Kosher salt
- ¼ cup olive oil
- 2 Tbsp lemon juice fresh squeezed
- 1 Tbsp water
- 1 dash nutmeg
Chicken Marinade
- 8 oz chicken breast boneless, skinless breast
- 2 Tbsp lemon fresh squeezed juice
- ¼ tsp cumin
- ¼ tsp oregano
- ½ tsp Kosher salt
Other Toppings
- 10 oz tomatoes RO*TEL tomatoes & chillie
- 8 Tbsp queso fresco crumbled
- 1 cup red onion chopped fine
Instructions
- To make the cilantro pesto, cut most of the stems from the cilantro, and the parsley. Place the herbs in the bowl of a food processor and chop. Add the rest of the ingredients, and process on high until they form a thick paste.
- Pound chicken breasts until they're about ¼" thick and then marinate.
- To marinate the chicken: Place it in a glass container. In a small bowl mix lemon juice, cumin, oregano, and salt. Pour over the chicken making sure to coat both sides. Refrigerate for about 30 minutes.
- Preheat oven to 375'F.
- Cook chicken by quickly pan frying it on both sides until done (about 3-4 minutes per side).
- To assemble your flatbread, place about 2 tablespoons of cilantro pesto on each flatbread, and spread with a spoon. Top with chicken, onion, queso fresco, and finally top with RO*TEL.
- Bake for 20 minutes directly on the oven rack.
* Blanched Almonds
- To blanch the almonds place them in boiling water for about 2 minutes then drain, rinse and remove the skins by rubbing the almonds between your fingers.
Nutrition
Calories: 471kcal | Carbohydrates: 30g | Protein: 24g | Fat: 29g | Saturated Fat: 6g | Cholesterol: 56mg | Sodium: 1060mg | Potassium: 595mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1040IU | Vitamin C: 19.5mg | Calcium: 240mg | Iron: 3mg