Low-Lift Mediterranean Chicken Flatbreads
Enjoy a head start with prepped ingredients
- Milk
- Sesame
- Wheat
- Soy
- May contain traces of allergens
In developing Low-Lift suppers, our chefs used their tool kit of culinary hacks and fresh, flavorful ingredients to craft easy-cook meals that will fast-track you to dinner in just 15 minutes. Golden broiled flatbreads topped with crumbled feta create the perfect base for oregano-spiced shrimp tossed in a warm romesco sauce, then sprinkled with fresh parsley and bright lemon juice. A Mediterranean salad kit provides a crisp, refreshing side to the rich, savory flatbreads. Quick, delicious, and ready when you are!
Ingredients
½ cup
Feta Cheese
(Contains: Milk)
10 ounce
Chopped Chicken Breast
6 tablespoon
Romesco Sauce
2 unit
Flatbreads
(Contains: Sesame, Wheat May be present: Soy)
1 unit
Lemon
1 teaspoon
Dried Oregano
¼ ounce
Parsley
1 teaspoon
Garlic Powder
1 piece
Mediterranean Crunch Salad Kit
(Contains: Milk, Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to middle position and heat broiler to high. Line a baking sheet with foil and lightly oil. Wash and dry produce.
Rinse shrimp* under cold water, shaking off excess water.
Heat a large drizzle of olive oil in a large pan over medium-high heat. Add shrimp, oregano, garlic powder, salt, and pepper. Cook, stirring occasionally, until shrimp are opaque and cooked through, 4-6 minutes.
Turn off heat; transfer shrimp to a plate. (Reserve pan for next step.)
While shrimp cook, roughly chop parsley leaves and stems. Quarter lemon.
Return pan used for shrimp to medium-high heat. Add romesco sauce and cook, stirring, until warmed through, 15-20 seconds.
Turn off heat. Return shrimp to pan. Add half the parsley and juice from half the lemon. Stir to combine.
Cover to keep warm until ready to serve.
Place flatbreads, dimpled sides up, on prepared baking sheet. Top with feta.
Broil flatbreads on middle rack until edges are browned and lightly crispy, 3-4 minutes. TIP: Keep an eye on the flatbreads—the broiler is a powerful tool!
Empty contents of salad kit into a large bowl. Drizzle with as much dressing as you like; toss to evenly coat. TIP: Want to save a bowl? Shake the salad, toppings, and dressing in the bag!
Divide feta flatbreads between plates and top with romesco shrimp. Garnish with remaining parsley and a squeeze of lemon juice. Serve with Mediterranean salad on the side. TIP: Before serving, halve or quarter flatbreads if you like!
