Chicken, Zucchini & Tomato Flatbreads
with Lemon Ricotta, Fresh Parsley, Honey & Chili Flakes
- Milk
- Sesame
- Wheat
If this recipe could talk, it would say “I’m so fancy!” Toasty flatbreads are gussied up with fluffy lemony ricotta cheese, and bites of tomato and zucchini bursting with juicy goodness. Oh, and we have to talk about the bling (aka garnish) on top: parsley, chili flakes, and honey add savory-sweet contrast that makes each bite light up. You’ve just hit dinnertime gold.
Ingredients
1 unit
Zucchini
4 ounce
Grape Tomatoes
1 clove
Garlic
1 unit
Lemon
4 ounce
Ricotta Cheese
(Contains: Milk)
2 unit
Flatbreads
(Contains: Sesame, Wheat)
¼ ounce
Parsley
1 teaspoon
Chili Flakes
2 teaspoon
Honey
10 ounce
Chopped Chicken Breast
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
2.5 teaspoon
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Place a lightly oiled baking sheet on top rack (for 4 servings, use 2 lightly oiled baking sheets on top and middle racks) and preheat oven to 450 degrees. Wash and dry produce. • Trim and halve zucchini lengthwise; thinly slice crosswise into half-moons. Halve tomatoes. Peel and mince or grate garlic. Zest and quarter lemon.
Open package of chicken and drain off any excess liquid. Season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or sausage; cook, stirring frequently, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
• Heat a drizzle of olive oil in a large pan over medium-high heat. Add zucchini and cook, stirring, until lightly browned and softened, 5-6 minutes. Season with salt and pepper.
Use pan used for chicken or sausage here.
• While zucchini cooks, in a small bowl, combine tomatoes, garlic, and a drizzle of olive oil. Season with salt and pepper.
• In a second small bowl, combine ricotta, half the lemon zest, ½ tsp olive oil (1 tsp for 4 servings), and lemon juice to taste. Season with salt and pepper.
• Carefully place flatbreads on prepared sheet (divide between both prepared sheets for 4 servings). Evenly spread flatbreads with lemon ricotta. Top with zucchini and tomatoes, cut sides up. • Bake on top rack (top and middle racks for 4) until flatbreads are golden brown, 10-12 minutes.
Top flatbreads with chicken or sausage along with veggies.
• Meanwhile, pick parsley leaves from stems; roughly chop leaves. • Once flatbreads are done, garnish with parsley, remaining lemon zest, and chili flakes to taste. Drizzle with honey, then slice into pieces. • Divide between plates and serve with any remaining lemon wedges on the side.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: The lemon ricotta creates a bright, fresh base that pairs beautifully with the honey drizzle and chili flakes. Some found it mild and added extra garlic, seasoning, or balsamic vinegar for deeper flavor.
- Ease of prep: Super quick and easy to make with minimal cleanup required. Some noted the prep layout could be clearer, and a few found it took longer than the estimated time.
- Suggestions: Try grape or cherry tomatoes instead of Roma for better flavor distribution and less sogginess. Consider adding mozzarella or Parmesan cheese on top, and mix honey into the ricotta for even distribution.
- Portions: More like an appetizer than a full dinner for two adults; pairs well with a side salad. Many found it surprisingly filling despite the light appearance.
- Cooking tips: Watch flatbread timing closely to avoid over-browning, and skip preheating the oiled pan to prevent smoking.
Reviews from our home cooks
This quite possibly was the best meal we have had from Hello Fresh (or Marley Spoon for that matter). We have had several of the flatbreads and all were good. But the combination of flavors on this was masterful. Honey, ricotta and lemon!!!, garlic, zucchini, the acid and sweetness of the tomatoes, and the very fresh bread. Although the portion size was good, I didn't want this to end... it tasted so good and so interesting. Even the texture was appealing. This is a winner... I hope they offer this again soon. 10 stars!
Although we typically wouldn't eat zucchini on a pizza, this flatbread was delicious! The Lemon Ricotta and Honey really balanced the flavor profile, and the Chili Flakes added just a little edge. Plus, it was easy to make. For our first flatbread experience, we were very pleased!
When I first starting making these flatbreads, I thought it was an odd combination of ricotta with lemon and then honey drizzled over all. For the first time making this recipe I did not want to deviate from the instructions. I am glad I didn't because the flatbreads were very good and the lemon ricotta with a drizzle of honey really made this a special dish.
This dish is phenomenal! I wasn't expecting it to be as delicious as it was. I believe cooking the zucchini to dark brown elevated this dish. The lemon ricotta was definitely a tongue pleaser. OMG! The flatbread was crunching & delicious . 10/10
Really enjoyed the lemon ricotta with the zucchini and tomato. I didn't care for the parsley, would have preferred maybe basil or just omitted altogether. The honey drizzle and chili flakes were a nice finishing touch and went well with the crisp crust.
The Zucchini & Tomato Flatbreads were certainly a departure from the meat-lovers pizza I usually eat, IT WAS DELICIOUS! The serving size was generous and filling. I would make this again.
Add to the recipe so it isnt as bland - otherwise this recipe is a solid 3/5 stars! The first time, my fiance and I felt that the recipe was lacking some in the flavor department, but we really loved the concept and tried it again. If you love flavor, we suggest to: add a second clove of garlic; mix all of the lemon zest into the ricotta cheese mixture - as well as use the juice from 2-3 lemon quarters in the ricotta cheese mixture; then use the remaining lemon wedge to top off the flatbreads before you eat them. Definitely use the honey and chili flakes, too. These tweaks make the recipe amazing!
Loved this flatbread. It felt fresh with the tomatoes and zucchini and the ricotta was a nice flavor. It was also fairly filling. My only issue was with the directions - the first step was to put a greased pan in the oven as it pre-heated and that ruined my pan as the oil just burned. I don't know why this was part of the steps as I think it was unnecessary.
Good mix of sweet and spicy, but decrease herb (too bitter). Used 1 clove garlic for each flatbread. Added all lemon zest/juice to ricotta. Cook zucchini x1-2 min prior to adding to flatbread.
These are always good. Love the zucchini and tomato garlic. I added more cheese and left out the honey which was much better to my taste. The flatbreads are great.
