Grilled Chicken Flatbread with Arugula and Parmesan
A crispy flatbread with melted mozzarella and rotisserie chicken, topped with a lemony arugula salad and shaved Parmesan — easy, elegant, and ready in minutes.
Makes: 4 Servings
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Ingredients:
For the flatbread:
- 2 store-bought flatbreads naan or thin flatbread style, your preference
- 2 –3 tablespoons good olive oil
- 1 cup shredded rotisserie chicken
- ½ cup fresh mozzarella torn or shredded
- ¼ cup freshly grated Parmesan plus more for finishing
- Flaky sea salt and fresh cracked black pepper
For the arugula salad:
- 2 cups fresh baby arugula
- 1 tablespoon good olive oil
- 1 teaspoon fresh lemon juice
- Zest of half a lemon
- Pinch of flaky sea salt
Instructions:
- Preheat your oven to 425°F. Line a baking sheet with parchment paper.
- Lay the flatbreads on the prepared baking sheet. Brush each one generously with olive oil.
- Top each flatbread with torn mozzarella, then scatter the shredded rotisserie chicken evenly over both. Sprinkle with Parmesan and a pinch of flaky salt and fresh cracked pepper.
- Bake for 10–12 minutes, until the cheese is melted and bubbly and the edges of the flatbread are golden and crisp.
- While the flatbreads bake, toss the arugula in a small bowl with olive oil, lemon juice, and a pinch of flaky salt.
- Remove flatbreads from the oven. Pile the arugula salad on top of each flatbread. Finish with a generous amount of lemon zest and an extra shower of grated Parmesan.
- Slice and serve immediately — the arugula wilts slightly from the heat of the flatbread, which is exactly what you want.
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