Italian Chicken & Green Pepper Flatbreads
with Mozzarella Cheese & Creamy Garlic Sauce
- Milk
- Sesame
- Wheat
- Eggs
- Soy
- May contain traces of allergens
Tender Italian-seasoned chicken with caramelized onion and green pepper and bubbling mozzarella are ace toppings for our golden, crispy flatbreads, which you’ll drizzle with a velvety garlic sauce right before serving. This 25-minute meal delivers the perfect harmony of smoky, creamy, and garlicky goodness!
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
10 ounce
Chopped Chicken Breast
1 unit
Onion
2 unit
Flatbreads
(Contains: Sesame, Wheat May be present: Soy)
1 unit
Chicken Stock Concentrate
1 unit
Long Green Pepper
1 cup
Mozzarella Cheese
(Contains: Milk)
1 tablespoon
Italian Seasoning
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
4 teaspoon (tsp)
Cooking 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 450 degrees. Wash and dry produce.
-
Halve, peel, and thinly slice onion. Halve, core, and thinly slice green pepper into strips.
-
Heat a large drizzle of oil in a large pan over medium-high heat. Add onion, green pepper, and half the garlic powder (you’ll use the rest in Step 5). Cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. Season with salt and pepper.
-
Turn off heat; transfer to a plate. Wipe out pan.
-
While veggies cook, place flatbreads, dimpled sides down, on a baking sheet (divide between two baking sheets for 4 servings). Rub tops with a drizzle of olive oil; season with salt and pepper. TIP: Line the baking sheet with foil for easy cleanup!
-
Toast on top rack until golden brown and crisp, 3-5 minutes. (For 4, toast on top and middle racks, swapping rack positions halfway through.)
-
Open package of chicken* and drain off any excess liquid.
-
Heat a large drizzle of oil in pan used for veggies over medium-high heat. Add chicken and Italian Seasoning; season generously with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
-
Stir in stock concentrate and 2 TBSP water (4 TBSP for 4 servings). Taste and season with salt and pepper if desired.
-
Return cooked veggies to pan; stir to combine. Turn off heat.
-
While chicken cooks, in a small bowl, combine mayonnaise, sour cream, and remaining garlic powder. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
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Once flatbreads are toasted, remove sheet from oven. Carefully flip flatbreads dimpled sides up. Evenly divide mozzarella between flatbreads and top with chicken and veggies.
-
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.)
-
Transfer flatbreads to a cutting board and drizzle with as much creamy garlic sauce as you like.
-
Slice flatbreads into quarters. Divide between plates and serve.
