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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 3 + servings
- Category: Main Course, Snack
- Method: Roast
- Cuisine: American
Ingredients
- 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
Instructions
- Prep: Preheat over to 425 degrees F. Lightly oil a baking sheet or coat with nonstick cooking spray.
- 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.
- Roast: Place into the oven and roast for 12-15 minutes, or until tender.
- Chicken: During this time, you can prep the chicken and set aside.
- Filling: To a mixing bowl, add basil pesto and roasted vegetables, and stir until well combined.
- Flatbread: Warm the naan flatbreads in the oven, and then spread each with 1-2 tablespoons of Classic Homemade Hummus.
- Assemble: Top with rotisserie chicken and load them up with roasted pesto veggies.
- Serve: Enjoy immediately!
Notes
- Tomatoes: I recommend the Nature Sweet Constellation Mini Colorful Tomatoes. They are absolutely delicious!