Love pins in all kinds of ways, but are you running out of inspiration? How about trying this supremely simple chicken version with sun‑dried tomato pesto to add healthy fats and bold flavor to the pinsa, garlic, mozzarella for extra protein and salty feta to complement this combo perfectly! 🤤
What else would you add? Let us know in the comments and be sure to share your version of the pin on Instagram with the hashtag @vilgaincooking! 🤳🏻
Shop ingredients
Nutrition (1 serving)
- 830 kcal
- 68 g carbohydrates
- 38 g fats
- 55 g protein
Per 2 portions
Per 2 portions
- 1 pinsa base
- 3 tbsp pesto rosso
- 200 g ready-to-eat chicken breast
- 1 red onion
- 80 g Feta cheese
- 1 mozzarella
- garlic granules
- rocket
Instructions
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Start by mixing the shredded chicken, garlic to taste and a little pesto in a bowl.
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Spread the rest of the pesto over the base of the pinsa, add the mozzarella slices, sliced feta, chicken and garlic and sliced onion.
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Bake in a preheated oven at 250 °C for about 7 min.
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Garnish with arugula, cut and good taste!
