Chicken, Onion & Mushroom Flatbreads

Name: Chicken, Onion & Mushroom Flatbreads with Balsamic Arugula Salad
Total time: 25 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Onion; 2 unit Flatbreads; 2 ounce Arugula; 1.5 ounce Creamy Balsamic Dressing; 1 cup Mozzarella Cheese; 4 ounce Button Mushrooms; Salt; Pepper; Cooking Oil; Olive Oil; Sugar; 10 ounce Chopped Chicken Breast

with Balsamic Arugula Salad

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Crispy flatbreads topped with melty mozzarella, jammy caramelized onion, and savory sautéed mushrooms make for a quick and easy meal that’s perfect any time of day. A bright, peppery arugula salad tossed with creamy, tangy balsamic dressing adds fresh balance and pop of vibrant color—all in a speedy 25 minutes!

Tags:

Protein Smart

•Easy Prep

•Family Friendly

Allergens:

Wheat

•Sesame

•Eggs

•Milk

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 Time25 minutes

Prep Time5 minutes

DifficultyMedium

Ingredients

serving amount

1 unit

Onion

2 unit

Flatbreads

(Contains: Wheat, Sesame)

2 ounce

Arugula

1.5 ounce

Creamy Balsamic Dressing

(Contains: Eggs)

1 cup

Mozzarella Cheese

(Contains: Milk)

4 ounce

Button Mushrooms

10 ounce

Chopped Chicken Breast

Not included in your delivery

Salt

Pepper

Cooking Oil

Olive Oil

Sugar

Nutrition Values

/ per serving

Calories790 kcal

Fat36 g

Saturated Fat10 g

Carbohydrate66 g

Sugar12 g

Dietary Fiber3 g

Protein57 g

Cholesterol145 mg

Sodium1190 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

•Baking Sheet

•Large Bowl

Instructions

• 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. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!).

• Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add onion; cook, stirring occasionally, until lightly browned, 3-4 minutes. • Add mushrooms; cook, stirring occasionally, until veggies are softened, 5 minutes. • Add 1 tsp sugar (2 tsp for 4 servings) and a splash of water; cook until onions are jammy and caramelized and mushrooms are browned and tender, 2-3 minutes more. Season with salt and pepper. (For 4, you may need to work in batches.)

• Meanwhile, place flatbreads (dimpled sides down) on a baking sheet. Brush or rub each flatbread with a drizzle of olive oil; lightly season with salt and pepper. (For 4 servings, divide flatbreads between two sheets.) • Toast on top rack until golden brown, 3-5 minutes. (For 4, toast on top and middle racks, swapping rack positions halfway through.)

• Once flatbreads are toasted, remove sheet from oven. Carefully flip (dimpled sides up) and sprinkle with mozzarella. Top with caramelized onion and mushrooms. • Return 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.)