Staff Pick

Pesto Chicken Pizza

with mozzarella, grape tomatoes, and arugula

$9.95 per serving

First, you'll caramelize the onions, bringing out their natural sugars. Then, you cook the chicken and assemble the flatbread with two perfect elements: melty mozzarella and juicy grape tomatoes. Bake, top with pesto and arugula, and presto! Pesto chicken pizza.

  • Calorie-Conscious
  • Carb-Conscious
  • Contains Gluten
  • Contains Dairy
  • Contains Soy
  • Contains Shellfish
  • Contains Nuts
  • Vegetarian
A note about serious food allergies
  • Nutrition per serving

  • Calories
    765
  • Carbohydrates
    63g
  • Fat
    26g
  • Protein
    67g
  • Sodium
    1388mg
  • Prep & Cook Time
    25-35 min.
  • Cook Within
    5 days
  • Difficulty
    Easy
  • Spice Level
    Not Spicy
With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever.
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  • In The Box

  • 3 oz. Grape Tomatoes
  • 1 Red Onion
  • 2 Boneless Skinless Chicken Breasts
  • 2 Naan Flatbreads
  • 3 oz. Shredded Mozzarella
  • 3 Tbsp. Basil Pesto
  • ½ oz. Baby Arugula
Pesto Chicken Pizza with mozzarella, grape tomatoes, and arugula
  • In Your Kitchen

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan

Recipe shown serves 2

Recipe Instructions

    Before Cooking

    While Cooking

  • Pesto Chicken Pizza with mozzarella, grape tomatoes, and arugula
    1

      Before Cooking

    Prepare the Ingredients

    Halve grape tomatoes. Halve and peel onion. Slice halves into thin strips. Rinse chicken breasts and pat dry. On a separate cutting board, cut chicken into 1” dice. Season with ½ tsp. salt and a pinch of pepper.

  • Pesto Chicken Pizza with mozzarella, grape tomatoes, and arugula
    2

    Caramelize the Onions

    Heat 2 tsp. olive oil in a medium non-stick pan over medium heat. Add onions to hot pan and cook, stirring occasionally, until onions are tender and lightly charred, 10-12 minutes. Transfer onions to a plate and set aside. Reserve pan; no need to wipe clean.

  • Pesto Chicken Pizza with mozzarella, grape tomatoes, and arugula
    3

    Cook the Chicken

    Return pan used to caramelize onions to medium-high heat. Add 2 tsp. olive oil and chicken to hot pan and cook undisturbed until browned on one side, 3-4 minutes. Stir chicken and cook until chicken reaches a minimum internal temperature of 165 degrees, 2-3 minutes. Remove pan from burner.

  • Pesto Chicken Pizza with mozzarella, grape tomatoes, and arugula
    4

    Assemble the Pizzas

    Drizzle each flatbread with ¼ tsp. olive oil and season with a pinch of salt and pepper. Divide chicken between each flatbread, followed by mozzarella, grape tomatoes, and caramelized onions.

  • Pesto Chicken Pizza with mozzarella, grape tomatoes, and arugula
    5

    Bake the Pizzas

    Place assembled pizzas directly on top oven rack. Place prepared baking sheet on rack below to catch any drips. Bake until crust is golden brown, and cheese is melted, 7-10 minutes. Remove from oven and rest 5 minutes. Garnish rested pizzas with pesto and arugula.

  • Pesto Chicken Pizza with mozzarella, grape tomatoes, and arugula
    6

    Plate the Dish

    Cut pizzas into desired number of slices.

With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever.
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