This recipe is super yummy and there are two different ways that you can make it.
Prep: 10 minutes Bake: 15 minutes
6 ounces pre-cooked Grilled Chicken Strips
1 container of Garlic Pesto
1.5 cups cut Red, Orange, and Yellow Bell Peppers
2 teaspoons McCormick Italian Herb Grinder seasoning
Cookwell & Company all natural Cracked Pepper Vinaigrette
1 large Naan Flat Bread or 2 small Naan Flat Bread
1 container of Feta Cheese
optional:
1.5 cups shredded Mexican Blend Cheese
The recipe called for this it is not necessary and is likely there for aesthetic value. You can choose to use only the feta or do a mix with the feta and the shredded cheese.
1. Preheat oven to 425 degrees
2. Dice bell peppers small, place diced peppers in a Ziploc bag with a few teaspoons of the cracked pepper vinaigrette and the Italian herb seasoning to marinate.
3. Bake Naan bread directly on the oven rack for a few minutes on both sides until bread doesn't feel limp; Once complete take out of the oven and transfer the naan to a pizza pan or baking sheet. Spread the garlic pesto over the crust. Layer the chicken and peppers next. Then top with feta cheese. At this point if you choose to use the Mexican blend cheese then add it now. It does look so much prettier.
4. Return topped crust to oven, baking 10 minutes or until toppings are hot and cheese melts.
Thank you HEB for giving me this super idea.
Some of the ingredients you'll need:
