Cheesy Onion & Garlic Chicken Flatbreads
with Honey & Scallions
- Sesame
- Wheat
- Milk
- Soy
- May contain traces of allergens
For this breezy and satisfying meal, crispy flatbreads are topped with a creamy Italian cheese sauce and loaded with aromatic roasted onion and garlic chicken. A drizzle of golden honey adds sweetness while chili flakes bring heat. Finished with scallions for fresh crunch, these flatbreads have flavor and texture to spare!
Ingredients
10 ounce
Chopped Chicken Breast
2 unit
Flatbreads
(Contains: Soy, May contain traces of allergens, Sesame, Wheat)
4 ounce
Cream Sauce Base
(Contains: Milk)
1 ounce
Roasted Onion & Garlic Spread
1 cup
Italian Cheese Blend
(Contains: Milk)
2 teaspoon
Honey
1 teaspoon
Chili Flakes
2 unit
Scallions
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Cooking Oil
1 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
-
Trim and thinly slice scallions, separating whites from greens.
-
Open package of chicken* and drain off any excess liquid.
-
Heat a drizzle of oil in a large pan over medium-high heat. Add scallion whites and chicken in a single layer; season with salt and pepper. Cook, stirring occasionally, until scallions are lightly charred and chicken is cooked through, 4-6 minutes.
-
Turn off heat; stir in roasted onion and garlic spread. Transfer to a plate. Wipe out pan.
-
Meanwhile, brush or rub each flatbread with a drizzle of olive oil; season with salt and pepper. Place flatbreads (dimpled sides down) on a baking sheet. (For 4 servings, divide flatbreads between two sheets; toast on top and middle racks, swapping rack positions halfway through.)
-
Toast on top rack until golden brown and crisp, 3-4 minutes.
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While flatbreads toast, add cream sauce base to pan used for chicken over medium-high heat; cook until sauce starts to bubble, 30-60 seconds.
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Whisk in half the Italian cheese blend, a handful at a time, until completely incorporated, 1-2 minutes.
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Once flatbreads are toasted, remove sheet from oven. Carefully flip flatbreads (dimpled sides up); evenly top with cheese sauce and chicken. Evenly sprinkle with remaining Italian cheese blend.
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Return sheet to top rack and bake until cheese melts, 4-6 minutes. (For 4 servings, bake on top and middle racks, swapping rack positions halfway through.) TIP: Watch carefully so flatbreads don’t burn!
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Transfer flatbreads to a cutting board; drizzle with honey and sprinkle with scallion greens and as many chili flakes as you like.
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Slice flatbreads into pieces. Divide between plates and serve.
