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Mini naan topped with hummus, chicken and roasted tomatoes, zucchini and corn tossed in pesto.

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


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. 


Units Scale
  • 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


  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! 


  • Tomatoes: I recommend the Nature Sweet Constellation Mini Colorful Tomatoes. They are absolutely delicious! 
  • Category: Main Course, Snack
  • Method: Roast
  • Cuisine: American
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