Season chicken breast with garlic powder, salt and pepper. In a saute pan over medium high heat, cook chicken for 3-4 minutes per side, or until the internal temperature reaches 165°. Let the chicken rest for 5 minutes and then slice.
While the chicken is resting, preheat the oven to 425°
Spread pesto evenly over both flatbreads. Top with torn pieces of fresh mozzarella.
Top with sliced chicken, cherry tomatoes, and sliced red onion. Dot with a few additional teaspoons of pesto.
Bake in the oven on an unlined baking sheet for 8-10 minutes or until the crust is slightly browned and the cheese is melted.
Slice and serve immediately.
