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Chicken Pesto Flatbreads

These Chicken Pesto Flatbreads are a quick and easy way to get the flavors of pesto pizza!


  • ¾ cup packed fresh basil
  • 2 tablespoons pine nuts
  • 2 tablespoons grated Parmesan cheese
  • 1 garlic clove
  • 1 tablespoon olive oil
  • 1 ½ teaspoons water
  • 1 teaspoon lemon juice
  • A pinch of nutmeg
  • Salt and pepper, to taste
  • 4 Flatout Light Original flatbreads
  • 1 cup shredded 2% Mozzarella cheese, 4 oz weighed
  • 4 oz cooked shredded or diced chicken breast
  • 1 plum tomato, sliced thin or diced


  • Preheat the oven to 350.
  • Combine the basil, pine nuts, Parmesan, garlic, oil, water, lemon juice, nutmeg, salt and pepper in a food processor and process until ingredients form a paste.
  • Place the flatbreads directly onto the middle rack of the oven and bake for about 3 ½ minutes until they stand firm when lifted. Spread the pesto evenly in a thin layer across the flatbreads, leaving a bit of space around the edges for a crust. Each flatbread will get about 1 ½ tablespoons of pesto. Sprinkle the cheese over the pesto and then the chicken over the cheese. Add the tomatoes over the top and return the flatbreads to the oven, directly on the rack (make sure no ingredients are hanging over the edge). Bake for another 4-5 minutes until the flatbread is browned and cheese is melted. Slice with a pizza cutter and serve.


To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Nutrition Information:
282 calories, 19 g carbs, 1 g sugars, 15 g fat, 4 g saturated fat, 27 g protein, 10 g fiber (from myfitnesspal.com)
MyWW SmartPoints per (1 flatbread) serving: (SP calculated using the recipe builder on weightwatchers.com)
Green: 7 SmartPoints/ Blue: 6 SmartPoints/ Purple: 6 SmartPoints
Weight Watchers Points Plus:
7 per flatbread (P+ calculated using the recipe builder on weightwatchers.com)