What are the main ingredients in Chicken & Balsamic Onion Flatbread?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Chicken & Balsamic Onion Flatbread?

Calories: 789, Carbs: 70 grams, Fat: grams, Protein: 57.2 grams, Sugar: 16.2 grams, Salt: 1346 grams

How do I prepare Chicken & Balsamic Onion Flatbread?

CARAMELISED ONIONS: Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). In the final 2-3 minutes, toss through the balsamic reduction, and a splash of water. Remove from the pan, season, and cover. COOK THE CHICKEN: Place a pan (that has a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the heat and place on a chopping board. Using two forks (one to secure the chicken and the other to shred), gently shred the chicken, season, and set aside. SOME PREP: Place the creamy pesto in a bowl. Add water in 5ml increments until a drizzling consistency. Season and set aside. Coat the halved baby tomatoes with a drizzle of oil and season. FLATBREAD: Evenly spread the shredded chicken over the flatbreads, top with the halved tomatoes, and sprinkle with the grated cheese. Carefully slide directly onto the oven rack and cook until the cheese has melted and the flatbread is golden, 8-10 minutes. FLATBREAD FIESTA: Plate up the loaded flatbreads, scatter over the balsamic onions, drizzle over the creamy pesto, and garnish with the torn basil leaves. Enjoy, Chef!

What should be prepared from my kitchen to make Chicken & Balsamic Onion Flatbread?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Chicken & Balsamic Onion Flatbread

This flatbread recipe will be a highlight in your cooking journey, Chef! Golden, oven baked flatbread is layered with tangy baby tomatoes, shredded chicken, a creamy red pepper pesto drizzle, melted mozzarella cheese and torn fresh basil leaves.

Chicken & Balsamic Onion Flatbread

with baby tomatoes & fresh basil

Hands on Time: 25 - 40 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Balsamic Reduction
Chicken
Creamy Pesto
Flatbread
Flatbreads
Free-range Chicken Breast
Free-range Chicken Breasts
Fresh Basil
Grated Mozzarella Cheese
NOMU One For All Rub
Onion
Onions

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Photo of Chicken & Balsamic Onion Flatbread

Serves 1

CARAMELISED ONIONS
Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). In the final 2-3 minutes, toss through the balsamic reduction, and a splash of water. Remove from the pan, season, and cover.
COOK THE CHICKEN
Place a pan (that has a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the heat and place on a chopping board. Using two forks (one to secure the chicken and the other to shred), gently shred the chicken, season, and set aside.
SOME PREP
Place the creamy pesto in a bowl. Add water in 5ml increments until a drizzling consistency. Season and set aside. Coat the halved baby tomatoes with a drizzle of oil and season.
FLATBREAD
Evenly spread the shredded chicken over the flatbread, top with the halved tomatoes, and sprinkle with the grated cheese. Carefully slide directly onto the oven rack and cook until the cheese has melted and the flatbread is golden, 8-10 minutes.
FLATBREAD FIESTA
Plate up the loaded flatbread, scatter over the balsamic onions, drizzle over the creamy pesto, and garnish with the torn basil leaves. Enjoy, Chef!

Onion - 1
Balsamic Reduction - 5ml
Free-range Chicken Breast - 1
NOMU One For All Rub - 10ml
Creamy Pesto - 45ml
Baby Tomatoes - 80g
Flatbread - 1
Grated Mozzarella Cheese - 50g
Fresh Basil - 4g

Download the Recipe

Serves 2

CARAMELISED ONIONS
Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). In the final 2-3 minutes, toss through the balsamic reduction, and a splash of water. Remove from the pan, season, and cover.
COOK THE CHICKEN
Place a pan (that has a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the heat and place on a chopping board. Using two forks (one to secure the chicken and the other to shred), gently shred the chicken, season, and set aside.
SOME PREP
Place the creamy pesto in a bowl. Add water in 5ml increments until a drizzling consistency. Season and set aside. Coat the halved baby tomatoes with a drizzle of oil and season.
FLATBREAD
Evenly spread the shredded chicken over the flatbreads, top with the halved tomatoes, and sprinkle with the grated cheese. Carefully slide directly onto the oven rack and cook until the cheese has melted and the flatbread is golden, 8-10 minutes.
FLATBREAD FIESTA
Plate up the loaded flatbreads, scatter over the balsamic onions, drizzle over the creamy pesto, and garnish with the torn basil leaves. Enjoy, Chef!

Onion - 1
Balsamic Reduction - 10ml
Free-range Chicken Breasts - 2
NOMU One For All Rub - 20ml
Creamy Pesto - 90ml
Baby Tomatoes - 160g
Flatbreads - 2
Grated Mozzarella Cheese - 100g
Fresh Basil - 8g

Download the Recipe

Serves 3

CARAMELISED ONIONS
Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 10-12 minutes (shifting occasionally). In the final 2-3 minutes, toss through the balsamic reduction, and a splash of water. Remove from the pan, season, and cover.
COOK THE CHICKEN
Place a pan (that has a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the heat and place on a chopping board. Using two forks (one to secure the chicken and the other to shred), gently shred the chicken, season, and set aside.
SOME PREP
Place the creamy pesto in a bowl. Add water in 5ml increments until a drizzling consistency. Season and set aside. Coat the halved baby tomatoes with a drizzle of oil and season.
FLATBREAD
Evenly spread the shredded chicken over the flatbreads, top with the halved tomatoes, and sprinkle with the grated cheese. Carefully slide directly onto the oven rack and cook until the cheese has melted and the flatbread is golden, 8-10 minutes.
FLATBREAD FIESTA
Plate up the loaded flatbreads, scatter over the balsamic onions, drizzle over the creamy pesto, and garnish with the torn basil leaves. Enjoy, Chef!

Onions - 2
Balsamic Reduction - 15ml
Free-range Chicken Breasts - 3
NOMU One For All Rub - 30ml
Creamy Pesto - 135ml
Baby Tomatoes - 240g
Flatbreads - 3
Grated Mozzarella Cheese - 150g
Fresh Basil - 12g

Download the Recipe

Serves 4

CARAMELISED ONIONS
Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 12-15 minutes (shifting occasionally). In the final 2-3 minutes, toss through the balsamic reduction, and a splash of water. Remove from the pan, season, and cover.
COOK THE CHICKEN
Place a pan (that has a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the heat and place on a chopping board. Using two forks (one to secure the chicken and the other to shred), gently shred the chicken, season, and set aside.
SOME PREP
Place the creamy pesto in a bowl. Add water in 5ml increments until a drizzling consistency. Season and set aside. Coat the halved baby tomatoes with a drizzle of oil and season.
FLATBREAD
Evenly spread the shredded chicken over the flatbreads, top with the halved tomatoes, and sprinkle with the grated cheese. Carefully slide directly onto the oven rack and cook until the cheese has melted and the flatbread is golden, 8-10 minutes.
FLATBREAD FIESTA
Plate up the loaded flatbreads, scatter over the balsamic onions, drizzle over the creamy pesto, and garnish with the torn basil leaves. Enjoy, Chef!