All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Name two better flavors out there than tangy BBQ and ranch... we'll wait. Ok, we won't wait long... these flatbreads highlight both those flavors and then some, with peppery arugula and cheese.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
Cook the Chicken
Pat diced chicken dry, and season with a pinch of pepper.
If using antibiotic-free chicken breasts, cut into a 1" dice and season same amount.
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add diced chicken and balsamic onions to hot pan and stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
While chicken cooks, par-bake flatbreads.
Par-Bake the Flatbreads
Place flatbreads on prepared baking sheet, flat side up.
Place baking sheet under broiler. Broil until beginning to brown around edges, 1-2 minutes.
Keep an eye on oven as flatbreads may burn easily under broiler.
Assemble and Bake the Flatbreads
Carefully, flip flatbreads. Top evenly with BBQ sauce, chicken-onion mixture, and cheese.
Place baking sheet under broiler again until cheese is melted, 1-2 minutes.
Finish the Dish
Plate dish as pictured on front of card, drizzling ranch dressing over flatbreads and garnishing with arugula. Bon appétit!
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