Grain Free Pesto Chicken Flatbread

These are Oh. SO. Good.

Grain Free Pesto Chicken Flatbread

*Makes 8 Flatbreads

1 Package of Boneless Skinless Chicken Tenders

2 Tablespoons of Avocado Oil

1 1/2 Tablespoons of Italian Seasoning Herbs

1 teaspoon of Garlic Powder

1/2 teaspoon of Sea Salt

Few Grinds of Fresh Pepper

1 Package of Chebe Focaccia Mix

1 Egg

1/4 Cup of Avocado Oil

1/2 Cup of Water

8 Tablespoons of Vegan Pesto 

1 teaspoon of Sea Salt

16 Cherry Tomatoes, sliced in half

1/2 of a Small Onion, thinly sliced

1 Cup of Chopped Baby Spinach

2 Cups of Goat Gouda Cheese

2 teaspoons of Italian Seasoning Herbs

1/4 Cup of Freshly Chopped Oregano

1/4 Cup of Freshly Chopped Basil

Marinara Sauce

Heat the 2 TBS of avocado oil in a medium skillet. Place thawed chicken in the skillet and sprinkle both sides with the Italian Seasoning, garlic powder, sea salt, and pepper. Saute until done and set aside to cool. When cool, chop chicken, set aside.

Preheat oven to 375 degrees.

Line three baking sheets with parchment and set aside. Combine the Chebe Focaccia Mix, egg, 1/4 cup of avocado oil, and 1/2 cup of water and knead until smooth and dough is easily formed into a ball. You may need to flour hands (I use arrowroot). Cut the dough into 8 equal parts and pat out into rounds on the parchment covered baking sheets. Prebake the flatbread rounds for 10 minutes and remove from oven.

Heat the marinara in a small sauce pan and simmer on low until you’re ready to serve the flatbread.

Spread a TBS (or more if you like) of the vegan pesto on each round. Using 1 teaspoon of Sea Salt, sprinkle each. Top with the chopped spinach, onions, chicken, and 4 tomato halves each. Top each flatbread with the cheese. Sprinkle with the Italian Seasoning. Bake for 12 minutes or until cheese is melted and lightly bubbling on the edges. Remove from oven and sprinkle with the chopped fresh basil and oregano.

They also freeze well. I wrap mine individually with saran wrap and then store in a double bagged ziplock. To reheat, remove from plastic and thaw on counter. Preheat oven to 350 degrees. Place flatbreads on a parchment covered baking sheet and heat for 10-15 minutes.