BBQ Chicken, Bacon & Onion Flatbreads

Name: BBQ Chicken, Bacon & Onion Flatbreads with Ranch Drizzle
Total time: 20 min
Yield: 2
Cuisine: North America
Ingredients: 4 ounce Bacon; 1 unit Onion; 1 clove Garlic; 10 ounce Chopped Chicken Breast; 4 tablespoon BBQ Sauce; 2 unit Flatbreads; 1 cup Mozzarella Cheese; 1.5 ounce Buttermilk Ranch Dressing; Salt; Pepper

with Ranch Drizzle

Recipe Development TeamPublished on January 24, 2024

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Move over margarita pizza, there’s a new slew of toppings in town! You’ll shower crispy flatbreads with shredded mozzarella, then top them with saucy BBQ chicken and smoky bacon. After a turn in a hot oven, all is melty, golden, and right with the world. Drizzle those savory loaded flatbreads with tangy, creamy buttermilk ranch dressing for a simple, satisfying, meal all in 20 minutes.

Tags:

New

•Easy Prep

•Quick

Allergens:

Wheat

•Sesame

•Milk

•Eggs

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

4 ounce

Bacon

1 unit

Onion

1 clove

Garlic

10 ounce

Chopped Chicken Breast

4 tablespoon

BBQ Sauce

2 unit

Flatbreads

(Contains: Wheat, Sesame)

1 cup

Mozzarella Cheese

(Contains: Milk)

1.5 ounce

Buttermilk Ranch Dressing

(Contains: Milk, Eggs)

Not included in your delivery

Salt

Pepper

Nutrition Values

/ per serving

Calories1030 kcal

Fat55 g

Saturated Fat18 g

Carbohydrate70 g

Sugar19 g

Dietary Fiber2 g

Protein62 g

Cholesterol190 mg

Sodium1910 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pan

•Paper Towel

•Baking Sheet

Instructions

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Carefully discard all but a thin layer of bacon fat (you’ll use it in Step 3). • Once bacon is cool enough to handle, roughly chop.

• While bacon cooks, halve, peel, and thinly slice onion. Peel and mince garlic.

• Open package of chicken* and drain off any excess liquid. • Heat pan with reserved bacon fat over medium-low heat. (TIP: If there isn’t enough bacon fat, add a drizzle of oil.) Add chicken and onion in a single layer; season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. In the last minute of cooking, stir in garlic and cook, stirring, until fragrant. • Remove pan from heat. Stir in BBQ sauce and a splash of water (we used 2-3 TBSP; 4-6 TBSP for 4 servings) until chicken is coated. • Meanwhile, place flatbreads on a baking sheet. Toast on top rack until golden, 3-4 minutes. (For 4, divide flatbreads between two sheets. Toast on top and middle racks, swapping positions halfway through.)

• Evenly sprinkle flatbreads with mozzarella; top with BBQ chicken and bacon. • Return to top rack and bake until cheese melts, 2-3 minutes. Transfer to a cutting board and slice each flatbread into quarters. • Divide flatbreads between plates. Drizzle with dressing. Serve with any remaining dressing on the side for dipping.

Bacon is fully cooked when internal temperature reaches 145°.

Chicken is fully cooked when internal temperature reaches 165°.