Chicken & Veggie Pesto Stackers

Chicken and Veggie Pesto Stackers! These fun and easy summer flatbread stackers are topped with hummus, warm chicken and a veggie pesto medley! They are light, delicious and super fresh. 

How This Recipe Came To Be:

This goodie came to be in the most random of ways… Truly! For a quick lunch or even a little snack, I like to grab some store bought rotisserie chicken, hummus and naan out of the fridge to munch on. Just 3 simple ingredients is all it takes.

And one summer – as I sat in my kitchen having this exact lunch – I thought to myself what can I add to this to make it that much more appealing. In that moment, I saw my garden zucchini. And that, along with the thought of roasted veggies and pesto, brought this plate to life.

What You Will Need For These Chicken & Veggie Pesto Stackers:

• Naan
• Hummus – store bought or homemade (Give my recipe a try: The Best Classic Homemade Hummus)
• Rotisserie chicken
• Pesto
• Veggies
• Extra virgin olive oil
• Salt and pepper

The great thing is, all of these ingredients are things you can easily get your hands on. Just use fresh or frozen sweet corn and zucchini and baby tomatoes. It’s super simple, and I absolutely love it.

Pro Tip: If you have leftover zucchini and corn from a summer garden just flash freeze it. So then you can use it whenever you want. Don’t let it go to the birds! 😉

And, for more chicken recipes, please give these a try:

• Easy Southwest Chicken Enchiladas
• Creamy Coconut Cilantro-Lime Chicken
• Southwestern Stuffed Sweet Potatoes
• Pineapple-Mango Jalapeño Hot Wings
• Easy Stuffed Poblano Peppers

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If you make this recipe, please be sure to leave a comment and a star rating below so I know how you liked it. Thanks! Enjoy!

Chicken and Veggie Pesto Stackers

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• Author: Naomi
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 3 + servings 1x

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Description

These fun and easy summer flatbread stackers are topped with hummus, warm chicken and a veggie pesto medley! They are light, delicious and super fresh. 

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Ingredients

Units USM Scale 1x2x3x

• 6 mini Tandoor Baked Naan
• Classic Homemade Hummus or store bought
• 1 half breast Family Size Rotisserie Chicken, chopped
• 2 tbsp Basil Pesto
• 1 medium Zucchini, diced, fresh or frozen
• 1 cup Sweet Corn, fresh or frozen
• 2 handfuls Mini Tomatoes, cut in half
• Extra Virgin Olive Oil
• Salt and Pepper

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Instructions

1. Prep: Preheat over to 425 degrees F. Lightly oil a baking sheet or coat with nonstick cooking spray. 
2. Veggies: Place veggies in a single layer onto the prepared baking sheet. Add enough olive oil to coat the veggies, and season with salt and pepper, to taste. Gently toss to combine.
3. Roast: Place into the oven and roast for 12-15 minutes, or until tender. 
4. Chicken: During this time, you can prep the chicken and set aside. 
5. Filling: To a mixing bowl, add basil pesto and roasted vegetables, and stir until well combined. 
6. Flatbread: Warm the naan flatbreads in the oven, and then spread each with 1-2 tablespoons of Classic Homemade Hummus. 
7. Assemble: Top with rotisserie chicken and load them up with roasted pesto veggies. 
8. Serve: Enjoy immediately! 

Notes

• Tomatoes: I recommend the Nature Sweet Constellation Mini Colorful Tomatoes. They are absolutely delicious! 

• Category: Main Course, Snack
• Method: Roast
• Cuisine: American

Keywords: Chicken, Chicken Recipes, Easy Lunch Recipes, Healthy Snack, Hummus Recipes, Main Dish, Roasted Vegetable, Tomato

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NOTE:

• These Duralex Glass Bowls are from Crate & Barrel.

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