Go Back
+ servings
healthy Italian chicken Flatbread

Italian Chicken Flatbread

Author: Ryan Chapman
Servings : 6


  • 1 Tbsp extra virgin olive oil
  • 2 lbs boneless, skinless chicken breast
  • 1 Tbsp bottled minced garlic
  • 1 red onion vertically sliced
  • 1 green bell pepper thinly sliced
  • 1 red bell pepper thinly sliced
  • 1 zucchini finely diced
  • 3 compari tomato thinly sliced
  • 1/4 tsp salt
  • 1 pint baby bella mushrooms sliced
  • 1 cup marinara no sugar listed in ingredients, more if slow cooking
  • 1 cup fresh basil sliced into ribbons
  • 6 each 100% whole grain flatbread no high fructose corn syrup, see notes


Instant Pot®

  • Program Instant Pot for sauté. Add oil. When oil is hot, add garlic, onion, and both colors of bell pepper. Sauté 4 minutes.
  • Add salt, marinara, and chicken. Seal pot. Set valve to sealing. Program for manual-high and reduce time to 12 minutes.
  • Remove chicken from pot. Shred chicken with two forks. Add chicken back to instant pot along with mushrooms, zucchini, and tomatoes. Program for sauté. Sauté 5 minutes or until mushrooms are soft.
  • Warm flatbread in microwave 1 minute. Using a slotted spoon, arrange chicken mixture on flatbread. Sprinkle with basil ribbons.

Slow Cooker

  • Add chicken, garlic, onions, bell peppers to slow cooker. Sprinkle with salt. Add marinara and 1 cup water (or two cups marinara, if preferred). Cook on low 6 hours (or 8 hours if chicken is frozen).
  • Shred chicken. Add mushrooms, zucchini and tomatoes. Cook on high 15 minutes.
  • Using a slotted spoon, serve chicken, sauce, and veggies on warmed flatbread.
Tried this recipe?Let us know how it was!