5 from 12 votes
Olive Garden Grilled Chicken Flatbread
This flatbread combines grilled chicken slices, Alfredo sauce, roasted red peppers, mozzarella cheese, and fresh basil over flatbread, baked until the cheese melts. The garlic-rubbed flatbread adds a subtle aromatic base, complemented by creamy sauce and savory grilled chicken. The roasted peppers add sweetness and texture, while basil provides a fresh herbal note, making this a tasty and comforting flatbread option.
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings:
4
Calories:
441 kcal
Course:
Appetizer
Cuisine:
Italian
Ingredients
- 12 ounces flatbread
- 1/2 pound chicken breast
- 1 cup Alfredo sauce
- 1 red pepper grilled
- 1/4 cup mozzarella cheese shredded
- 1/4 cup basil chopped, fresh
- 1 garlic clove
Instructions
- Prepare Alfredo sauce.
- Season chicken breast with salt and pepper and place in a skillet over medium-low heat with 1 tablespoon of cooking oil. Cook chicken breast for about 6 minutes on one side, flip over and cook chicken breast on the other side, this should take about 5 to 6 minutes. Slice chicken breast into small slices.
- Preheat oven to 350 degrees. Peel garlic clove, cut in half, and rub the cut garlic clove over the flatbread.
- Place cooked chicken breast slices onto flatbread, coat the bread with Alfredo sauce, top with half of the grilled red peppers, and sprinkle over mozzarella cheese on top of everything. Place into the oven and heat until the mozzarella cheese melts, this should take 6 to 8 minutes. Remove from oven, top with remaining grilled red peppers, and add chopped basil before serving.
Cup of Yum
How to Grill a Pepper in the Oven
- Preheat broiler. Lightly coat the red pepper with olive oil. Grill peppers under the broiler until the skin turns black and the pepper softens slightly. Place the pepper into a paper bag to cool for approximately 20 minutes, and then peel off the blackened skin.
How to Grill a Pepper on a Gas Stovetop
- Turn your flame on high, and with metal tongs place the pepper on the gas burner, flip over once one side is blackened, continue to do so until the entire pepper has been blackened. Place the pepper into a paper bag to cool for approximately 20 minutes and then peel off the blackened skin.
Nutrition Information
Calories
441kcal
(22%)
Carbohydrates
51g
(17%)
Protein
23g
(46%)
Fat
14g
(22%)
Saturated Fat
6g
(30%)
Cholesterol
82mg
(27%)
Sodium
984mg
(41%)
Potassium
374mg
(8%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
1075IU
(22%)
Vitamin C
38.9mg
(43%)
Calcium
114mg
(11%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 441
% Daily Value*
| Calories | 441kcal | 22% |
| Carbohydrates | 51g | 17% |
| Protein | 23g | 46% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 82mg | 27% |
| Sodium | 984mg | 41% |
| Potassium | 374mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1075IU | 22% |
| Vitamin C | 38.9mg | 43% |
| Calcium | 114mg | 11% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.