what kate ate

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what you’ll need

for the pesto

• 2 cups baby spinach
• 2 cups basil
• 1 garlic clove
• 1/2 lemon, juiced
• 1/2 tsp each of s&p
• 1/4 cup olive oil
• 1/4 cup parmesan cheese (fresh is probs better, but i used shake parm and its just fine)

for the chicken & marinade

• 1 1/2 lbs chicken
• 1/2 cup of above pesto
• 2 tbsp balsamic vinegar

for the flatbread

• 3/4 cup plain greek yogurt
• 1 cup all purpose flour
• 1 tsp baking powder
• pinch of salt

for the balsamic glaze

• 1/2 cup balsamic vinegar
• 2 tbsp honey

for the flatbread toppings

• cherry tomatoes
• mozzarella cheese

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instructions

making the pesto

1. Combine the spinach and basil in a blender or food processor and pulse a few times to start cutting. You will likely have to scrape down the sides a few times.
2. Add the garlic clove, lemon juice, salt, pepper, and olive oil and continue to process, scraping as necessary again.
3. Add the parmesan cheese. If they’re shreds, pulse a few more times to break them up. If it’s shake parm only once or twice more is necessary to combine.

making the chicken

1. Add all of the chicken and marinade ingredients to a ziploc bag and seal.
2. Let rest for at least 30 minutes- I made this in the morning before the gym and let it sit until around dinner when I fired up the grill.
3. Cook as desired (i grilled mine :p) until it reaches an internal temp of 165°F.

making the balsamic glaze

1. Add the balsamic glaze and honey to a small saucepan and heat on medium heat until bubbles start to form.
2. Once it starts boiling, turn down to low heat and let simmer for about 20 minutes until it forms a syrup consistency.

making the flatbread & the pizza

1. Combine the flatbread ingredients in a small bowl and mix with a spatula until clumps start to form.
2. Dump contents onto a floured surface and knead the dough for a few minutes until a smooth cohesive ball is formed, flouring as necessary to keep it from getting too sticky.
3. Put the ball back in the bowl and let rest for 10 minutes.
4. Divide the ball into 4.
5. Take one dough section and roll into a ball. Press the ball down and roll it out until it is about a 1/4 in thick (it will rise again).
6. Pop it in the air fryer on a piece of parchment paper cut to the size of your crust to pre-bake your crust at 390°F for 3-4 minutes. (yo shit might blow up into a balloon, but just squish it and the air will all come out to actually be a flatbread)
7. After pre-baking the crust, spread some pesto onto the flatbread as the base and start layering on the toppings: starting with the mozzarella, then the chicken and tomatoes, and then the balsamic glaze.
8. Put back in the air fryer at 390°F for 5 minutes to finish baking the crust and warm up all the toppings.
9. Enjoy!!

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macros (estimate) & notes

tips/ notes: to prep this ahead of time for the week, i pre-cooked all 4 servings of the flat bread and stored them separately from the toppings. i assembled and did the second air fry when i was ready to buss down