Cheesy Chicken & Mushroom Flatbreads

Name: Cheesy Chicken & Mushroom Flatbreads with Zucchini, Creamy Chive Sauce & Lemon
Total time: 20 min
Yield: 2
Cuisine: Southern Europe
Ingredients: 2 tablespoon Cream Cheese; 4 ounce Button Mushrooms; 1 unit Zucchini; 1 teaspoon Garlic Powder; ¼ ounce Chives; 1 unit Tomato; 1 unit Lemon; 2 unit Flatbreads; ½ cup Italian Cheese Blend; Salt; Pepper; 4 teaspoon Cooking Oil; 10 ounce Chopped Chicken Breast

with Zucchini, Creamy Chive Sauce & Lemon

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In this veggie-topped version of a white pizza, crispy flatbreads are spread with a quick homemade creamy chive sauce and topped with golden-brown sautéed mushrooms and zucchini, fresh tomato, and a blend of easy-melting Italian cheeses. Sprinkle with fresh chopped chives and a bright squeeze of lemon juice, and dig right in!

Tags:

Protein Smart

•Quick

•New

Allergens:

Milk

•Wheat

•Sesame

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 Time10 minutes

DifficultyEasy

Ingredients

serving amount

2 tablespoon

Cream Cheese

(Contains: Milk)

4 ounce

Button Mushrooms

1 unit

Zucchini

1 teaspoon

Garlic Powder

¼ ounce

Chives

1 unit

Tomato

1 unit

Lemon

2 unit

Flatbreads

(Contains: Wheat, Sesame)

½ cup

Italian Cheese Blend

(Contains: Milk)

10 ounce

Chopped Chicken Breast

Not included in your delivery

Salt

Pepper

4 teaspoon

Cooking Oil

Nutrition Values

/ per serving

Calories700 kcal

Fat29 g

Saturated Fat9 g

Carbohydrate63 g

Sugar10 g

Dietary Fiber5 g

Protein52 g

Cholesterol135 mg

Sodium920 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

•Small Bowl

•Whisk

•Aluminum Foil

•Baking Sheet

Instructions

PDF

• Adjust rack to top position (top and middle position for 4 servings) and heat broiler to high. Place cream cheese in a small bowl of warm water to soften. Wash and dry produce. • Trim and quarter mushrooms (skip if mushrooms are pre-sliced). Trim and halve zucchini lengthwise; cut crosswise into ¼-inch-thick half-moons.

Rinse shrimp under cold water, then pat dry with paper towels. Open package of chicken and drain off any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp or chicken in a single layer; season with salt and pepper. Cook, stirring occasionally, cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, 4 minutes. • Add zucchini, garlic powder, a pinch of salt, and pepper; cook, stirring occasionally, until veggies are lightly browned and tender, 2-3 minutes more.

Use pan used for shrimp or chicken here.

• While veggies cook, finely chop chives. Thinly slice tomato into rounds; season with salt and pepper. Quarter lemon. • In a second small bowl, whisk together softened cream cheese and half the chives until smooth.

• Place flatbreads smooth side up on a lightly oiled, foil-lined baking sheet. Toast on top rack until golden brown, 1-2 minutes. (For 4 servings, divide between two lightly oiled, foil-lined sheets; toast on top and middle racks.)

• Once flatbreads are toasted, remove sheet from oven. Carefully flip flatbreads, then evenly spread with chive cream cheese. Top with cooked veggies and tomato; sprinkle with Italian cheese blend. • Return to top rack and broil until edges are browned and cheese melts, 2-4 minutes. (For 4 servings, broil on top and middle racks, swapping positions halfway through.) TIP: Watch carefully to avoid burning! • Transfer flatbreads to a cutting board and slice into quarters.

Add shrimp or chicken along with veggies and tomato.