Pesto Rotisserie Chicken Flatbreads

Ingredients

• 480 g rotisserie chicken, chopped
• 2 naan flatbreads
• 140 g cherry tomatoes
• 50 ml basil pesto
• 60 g mozzarella and 9 g arugula

Method

1. Step 1

   Warm 480 g rotisserie chicken, chopped in a large skillet over medium heat for 2 minutes.

2. Step 2

   Add 140 g cherry tomatoes and cook it for 2 to 3 minutes until the vegetables are tender.

3. Step 3

   Stir in 50 ml basil pesto and let it simmer for 1 minute.

4. Step 4

   Add 2 naan flatbreads and toss until everything is coated and heated through.

5. Step 5

   Cook the mixture for 2 more minutes so the sauce settles into the pan.

6. Step 6

   Finish the pan with 60 g mozzarella and 9 g arugula.

7. Step 7

   Spoon the meal into bowls or onto plates and serve it hot.