Go Back
Chicken & Veggie Pesto Naan Stackers

Warm Rotisserie Chicken And Veggie Pesto Naan Stackers

Fun and easy summer flatbread stackers topped with hummus, chicken and a veggie pesto medley!
Course Main Course, Snack
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 + people


  • 6 mini Tandoor Baked Naan
  • Sabra Roasted Garlic Hummus
  • 1 half breast Rotisserie Chicken, chopped
  • 2 tbsp Basil Pesto
  • 1 medium Zucchini, diced
  • 1 cup Sweet Corn
  • 2 handfuls Mini Tomatoes, halved
  • Extra Virgin Olive Oil
  • Salt and Pepper


  • Preheat over to 425 degrees F. Lightly oil a baking sheet or coat with nonstick cooking spray. 
  • 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.
  • Place into the oven and roast for 12-15 minutes, or until tender. 
  • During this time, you can prep the chicken and set aside. 
  • To a mixing bowl, add basil pesto and roasted vegetables, and stir well to combined. 
  • Warm the naan flatbreads in the oven, and then spread each with a generous amount of hummus. 
  • Top with rotisserie chicken and load them up with roasted veggies. 
  • Sit back and enjoy!