Cheesy Chicken & Kale Flatbreads
with Red Onion & Chili Flakes
- Sesame
- Wheat
- Milk
- Soy
- May contain traces of allergens
Get ready to make delicious, foolproof, homemade flatbread pizza! And not just any pizza—these are sprinkled with mellow Monterey Jack and an Italian cheese blend, then topped with browned pork sausage and tender sautéed kale and red onion. Sprinkle your masterpiece with chili flakes, then broil until bubbly and dig right in!
Ingredients
1 unit
Red Onion
10 ounce
Chopped Chicken Breast
2 unit
Flatbreads
(Contains: Soy, May contain traces of allergens, Sesame, Wheat)
4 ounce
Kale
½ cup
Italian Cheese Blend
(Contains: Milk)
¼ cup
Monterey Jack Cheese
(Contains: Milk)
1 teaspoon
Chili Flakes
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.
Halve, peel, and thinly slice onion. Remove and discard any large stems from kale; chop into bite-size pieces.
Remove sausage* from casing if necessary; discard casing.
Heat a drizzle of oil in a large pan over medium-high heat. Add sausage and cook, breaking up meat into pieces, 1-2 minutes.
Add onion and kale (for 4 servings, you may need to add kale in batches); season with salt and pepper. (TIP: If pan seems dry, add another drizzle of oil.) Cook, stirring occasionally, until sausage is browned and cooked through, onion is tender, and kale is wilted, 4-6 minutes.
Open package of chicken* and drain off any excess liquid. Swap in chicken for sausage (no need to break up meat into pieces!).
While sausage and veggies cook, place flatbreads on a baking sheet and toast on top rack until golden, 3-4 minutes. (For 4 servings, divide between two baking sheets; toast on top and middle racks, swapping rack positions halfway through toasting.)
Once flatbreads are toasted, remove from oven. Carefully sprinkle evenly with Monterey Jack and Italian cheese blend. Top with sausage and veggies. Sprinkle with chili flakes to taste.
Return flatbreads to top rack and bake until cheese melts, 2-4 minutes. (For 4, return to top and middle racks.) Transfer flatbreads to a cutting board.
Slice flatbreads into pieces.
Divide between plates and garnish with any remaining chili flakes if desired. (TIP: For an extra pop of flavor, drizzle with a bit of honey!) Serve.
