This chicken pesto flatbread is a low-carb side dish that you can also enjoy as a filling lunch. It’s perfect for your meal prep!
Chicken Pesto Flatbread
Are you ready to make your new favorite keto lunch? This is the perfect thing to add to your meal prep. Just store the leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3 days before the ingredients make the flatbread softer.
This low-carb flatbread uses my favorite fathead dough base. This is a combination of mozzarella cheese, cream cheese, and almond flour. Always use almond flour and not almond meal, that way the bread won’t have a grainy texture.
I modified my classic fathead dough recipe and added some Italian seasoning and an egg, so that it will be a lighter and fluffier bread with a bit more spice.
This flatbread is so easy to customize! That’s another reason I love it so much. If you don’t want to use chicken, you can use leftover shredded pork. Or, leave the chicken off entirely and just add the pesto.
I used shredded mozzarella and parmesan cheese on the topping. Change it up and use any type of cheese combinations that you want! Try it with shredded Pepper Jack cheese or even some fancy cheese with habanero peppers in it!
Instead of fresh baby spinach, use baby arugula or even mix in some kale. Be creative and make this your own.
What To Eat With Flatbread
Do you like to eat soup or a salad with your flatbread? I like both! Since this dish is low on veggies and big on the Italian flavors, I like to serve it with a bowl of low-carb vegetable beef soup. You can leave out the beef since this flatbread has chicken in it.
This pesto flatbread also tastes amazing with a bowl of keto lasagna soup. It’s made with heavy whipping cream and bursting with Italian spices.
If a salad is what you are craving, then make a bowl of low-carb chicken cobb salad. It’s packed with ingredients but still keeps you within your macros. Or make a creamy cucumber salad that is covered in zesty dill and a tangy dressing.
Of course, even a simple salad made with chopped lettuce and some fresh veggies will work too! Use what you have and make it a hearty lunch.
Keto Lunch With Chicken Breast
Since this is such a light and yet filling recipe, it is the perfect way to use up leftover chicken breast. Save time and use pre-made rotisserie chicken. Then, all you have to do is bake it and it’s ready to eat!
If you have a lot of leftover chicken, it’s the perfect type of protein to use in your meal prep. This chicken broccoli salad tastes delicious when it has chilled in the fridge for a day. And you really can’t go wrong with keto chicken bacon ranch pizza.
It’s a light lunch that tastes just like your favorite cheat food!
Keto Chicken Pesto Flatbread Recipe
Here’s the list of ingredients to make this delicious keto chicken pesto flatbread is in the printable recipe card, just a little bit further below. First, I have some photos so you can see how I made this, step by step. Don’t forget to save this to your keto lunch ideas board on Pinterest so you can find it later!
Prep Time: 20 minutes
Cook Time: 20-25 minutes
Net Carbs: 3 net carbs per serving
For the crust:
Mozzarella cheese shredded
For the topping:
Shredded mozzarella cheese
Fresh baby spinach
Preheat the oven to 350 degrees.
Add 1 ½ C. Mozzarella cheese and 2 oz cream cheese to a microwave safe bowl. Heat for 30 seconds at a time until the cheese has melted all the way.
Place the cheese into a bowl with the remaining crust ingredients. Blend on high until it’s a smooth dough form.
Press dough into a rectangular shape on a baking sheet lined with parchment paper .
Top dough with pesto sauce.
Add chicken and spinach on top.
Sprinkle on 1 cup of mozzarella cheese and 2 tbsp of parmesan.
Bake for 20-25 minutes until crust is golden brown.
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Keto Chicken Pesto Flatbread
This chicken pesto flatbread is a low-carb side dish that you can also enjoy as a filling lunch. It's perfect for your meal prep!
- 1 1/2 cups Mozzarella Cheese shredded
- 2 ounces Cream Cheese
- 1 cup Almond Flour
- 1/4 tsp Xanthan Gum
- 1/2 tsp Baking Soda
- 1 large Egg
- 1/2 tsp Italian Seasoning
- 1/3 cup Pesto Sauce
- 1 cup Mozzarella Cheese shredded
- 2 cup Shredded Chicken Breast
- 2 tbsp Parmesan Cheese shredded
- Fresh Baby Spinach
Preheat the oven to 350 degrees.
Add 1 ½ C. Mozzarella cheese and 2 oz cream cheese to a microwave safe bowl. Heat for 30 seconds at a time until the cheese has melted completely.
Place the cheese into a mixing bowl with the remaining crust ingredients. Blend on high until a smooth dough forms.
Press the dough into a rectangular shape on a parchment lined baking sheet.
Top the dough with the pesto sauce.
Add the chicken and spinach over the top.
Sprinkle 1 cup of mozzarella cheese and the 2 tbsp of parmesan.
Bake for 20-25 minutes until the crust is golden brown.
Net Carbs: 3 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Keto Bread Recipes
If you enjoyed this low-carb chicken pest flatbread, then I have some more amazing keto bread recipes you should make next. You won’t believe they are low-carb!