Pesto Chicken Flatbreads
A rotisserie chicken is the shortcut that makes this a 15-minute dinner: pull the meat, spread flatbreads with pesto, pile on mozzarella and halved cherry tomatoes, and bake until the cheese bubbles. About $8.74 for two large flatbreads cut into four portions, so roughly $2.19 a serving — and most of that is the chicken, which swaps happily for whatever protein is cheapest that week. It is a good entry point for kids who like pizza but need something with more protein, and a good use of an oven that is already on. The balsamic drizzle at the end is what makes it taste finished rather than assembled. A bagged salad completes it.
15 min
4
$8.74
$2.19
Ingredients
Estimated Aldi prices for the amount this dinner uses, based on regular shelf prices and the current weekly ad.
Steps
- 1Preheat the oven to 425°F. Place the flatbreads on a sheet pan.
- 2Spread each flatbread with half the pesto.
- 3Shred the rotisserie chicken and divide between the flatbreads.
- 4Top with mozzarella and halved cherry tomatoes.
- 5Bake 8–10 minutes until the cheese is bubbly and the crust is crisp.
- 6Drizzle with balsamic glaze, slice, and serve.
Tips & swaps
- Naan, pita, or even a split baguette works if the flatbreads are not in stock.
- Leftover roasted or grilled chicken beats rotisserie if you happen to have it.
- A handful of arugula added after baking keeps it fresh and peppery.
- Spread a thin layer of ricotta under the pesto for a creamier base.
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Put Pesto Chicken Flatbreads into your week
Add it to a plan built around this week's Aldi deals, or browse all 50 cheap dinner ideas and pick the rest of the week yourself.
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