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Rotisserie Chicken and Corn Flatbread
with arugula and peaches

Active: 40 Total: 50

Tonight's flatbread is loaded with the freshest flavors. Rotisserie chicken and make-ahead pesto help this meal come together fast, but fresh peaches, goat cheese, and crisp-sweet corn will make it feel like a gourmet treat.



Basil Pesto:
  • Pine nuts - 2 Tbsp (sub walnuts or pecans)
  • Garlic - 1 clove , peeled
  • Cheese, parmesan (opt) - 1 oz , grated
  • Basil, fresh - 1 1/2 oz
  • Lemon juice - 2 tsp
  • Oil, olive - 3 Tbsp
Rotisserie Chicken and Corn Flatbread:
  • Rotisserie chicken - 1/2 , shredded
  • Corn kernels - 1 cup , fresh or frozen
  • Peaches - 2 , thinly sliced
  • Flatbreads - 4 (use any type like naan or pita bread)
  • Goat cheese - 3 oz , crumbled (sub feta or fresh mozzarella)
  • Arugula - 3 oz
  • Oil, olive - 2 tsp
  • Lemon juice - 1 tsp


  1. Make pesto - (Skip if made ahead for Monday.) Toast nuts in a dry skillet or frying pan until fragrant and golden, 3 to 4 minutes. Peel garlic cloves. Place nuts, garlic, parmesan cheese (if using), basil leaves, and lemon juice (portion for pesto) in a food processor. Pulse until all ingredients are well chopped. With food processor running, drizzle in olive oil (portion for pesto) until smooth. Season to taste with some salt and pepper. (Can be done up to 5 days ahead)

  2. Rotisserie chicken - (If making Thursday's meal, prep and reserve chicken for that night at the same time.) Take meat off the bone and shred. Use a knife and fork or your hands. (Can be done up to 5 days ahead)

  3. Prep corn - If using fresh corn, slice kernels off cobs. If using frozen corn, defrost. (Can be done 1 day ahead)

  4. Pre-cook corn - If using fresh corn, place in a microwave safe dish and cover with a damp paper towel. Microwave on high until corn is tender, 3 to 4 minutes.

  5. Peaches - Prep as directed.

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  1. Heat oven to 425F / 218C degrees.

  2. Line flatbreads up in a single layer on a sheet pan (use two if needed).

  3. Spread pesto in a thin layer over flatbread.

  4. Top each flatbread with chicken, corn, peaches, and goat cheese.

  5. Transfer sheet pan to the oven and bake until cheese is melted and edges of flatbread are golden brown, 6 to 12 minutes (depending on thickness of flatbread).

  6. While flatbreads bake, toss arugula with olive oil (portion for flatbreads) and lemon juice (portion for flatbreads). Season to taste with some salt and pepper.

  7. Remove finished flatbreads from oven and top with arugula.

  8. Slice flatbreads and serve. If you have extra pesto, you can use it for dipping or drizzling over the top if you like. Enjoy!



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