Our PlansGift CardsHelloFresh for Teams
Chicken & Pepper Flatbreads
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Chicken & Pepper Flatbreads

Chicken & Pepper Flatbreads

with Monterey Jack & Mozzarella

Web Description: This week, our chefs took the beloved sausage and pepper-stuffed Italian hoagie from stadium standard to stellar weeknight dinner with a few delicious twists. First, they dropped the hoagie roll and replaced it with golden, crispy flatbread. They are then spread with a rich tomato sauce and topped with sweet roasted pepper slices and savory sausage. Finally, they topped it with two kinds of cheese. Yep, it’s safe to say this dish is a home run.

Allergens:
Sesame
Wheat
Milk

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

Total Time30 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

1 unit

Yellow Onion

1 unit

Long Green Pepper

10 ounce

Chopped Chicken Breast

1 unit

Tomato Paste

2 unit

Flatbreads

(Contains Sesame, Wheat)

½ cup

Mozzarella Cheese

(Contains Milk)

¼ cup

Monterey Jack Cheese

(Contains Milk)

Not included in your delivery

Salt

Pepper

3 teaspoon

Cooking Oil

2 tablespoon

Butter

(Contains Milk)

sideBannerName

Nutrition Values

/ per serving
Calories810 kcal
Fat38 g
Saturated Fat16 g
Carbohydrate70 g
Sugar13 g
Dietary Fiber5 g
Protein53 g
Cholesterol170 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

Baking Sheet
Large Pan
Paper Towel
Medium Bowl
Whisk

Instructions

Prep
1

• 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 cut onion into ½-inch-thick wedges. Slice top off green pepper; core and deseed, then cut crosswise into ½-inch-thick rings.

Toast Flatbreads
2

• Place flatbreads on a lightly oiled baking sheet; toast on top rack until golden, 5-7 minutes. (For 4 servings, divide between 2 sheets; toast on top and middle racks.)

Cook Veggies & Sausage
3

• While flatbreads toast, heat a drizzle of oil in a large pan over medium-high heat. Add onion, green pepper, salt, and pepper. Cook, stirring occasionally, until browned and softened, 6-8 minutes. Turn off heat; transfer veggies to a plate. Wipe out pan. • Remove sausage from casing if necessary; discard casing. Heat a drizzle of oil in same pan over medium-high heat. Add sausage to pan and cook, breaking meat up into pieces, until browned and cooked through, 4-6 minutes.

Pat chicken dry with paper towels and season with salt and pepper. Cook through this step as instructed, swapping in chicken (no need to break up into pieces!) or chicken sausage for pork sausage.

Make Sauce
4

• Meanwhile, in a medium microwave-safe bowl, combine ¼ cup water and 2 TBSP butter (1⁄3 cup water and 3 TBSP butter for 4 servings). Microwave until water is hot and butter has melted, 1 minute. • Whisk in tomato paste until smooth. Season with salt and pepper.

Finish Flatbreads
5

• Once flatbreads are toasted, remove sheet from oven. Evenly spread flatbreads with sauce, then top with mozzarella, Monterey Jack, sausage, and veggies. Season with salt and pepper. • Bake until cheese melts and flatbreads are golden brown, 3-5 minutes.

Top flatbreads with chicken or chicken sausage along with cheese and veggies.

Slice & Serve
6

• Allow flatbreads to cool slightly, then slice into pieces. • Divide between plates and serve.

Chicken is fully cooked when internal temperature reaches 165°.