6-Serving Meal
Fall Harvest
BBQ Chicken French Bread Pizza
serves 6
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Eggs, Wheat
- Fiber-Rich
- Protein-Packed
Chef
David Welch
In Your Box (serves 6)
- 30 oz. Diced Boneless Skinless Chicken Breasts
- 6 French Roll
- 2 Green Bell Pepper
- 8 fl. oz. Tomato Sauce
- 6 fl. oz. Hickory & Brown Sugar BBQ Sauce
- 1 Onion
- 4½ fl. oz. Buttermilk Ranch Dressing
- 4 oz. Shredded Mozzarella
- 3 oz. Shredded Cheddar-Jack Cheese
- 1 tsp. Garlic Pepper
- 1 tsp. Garlic Salt
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.
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Nutrition (per serving)
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Calories730
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Carbohydrates79g
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Net Carbs74g
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Fat25g
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Protein48g
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Sodium2030mg
Recipe Steps
You Will Need
- Cooking Spray
- Olive Oil
- 1 Large Non-Stick Pan
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Plate
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using ground beef, break up until beef reaches minimum internal temperature, 6-8 minutes.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 6-9 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Remove stems, seeds, and ribs, and cut bell peppers into 1/2" dice.
Halve and peel onion. Cut halves into 1/2" dice.Pat chicken dry. Season all over with garlic pepper and half the garlic salt (reserve remaining for vegetables). -
2 Start the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add bell peppers, onions, remaining garlic salt, and garlic pepper to hot pan. Stir occasionally until vegetables are tender, 6-8 minutes.Transfer vegetables to a plate. Wipe pan clean and keep over medium-high heat. Pan will be hot! Use caution. -
3 Cook Chicken and Finish Vegetables
Add 1 tsp. olive oil and chicken to hot pan. Stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Add BBQ sauce, vegetables, and tomato sauce. Stir often until chicken mixture is coated, 1-2 minutes.Remove from burner. -
4 Assemble and Start the Pizzas
In a mixing bowl, combine cheddar and mozzarella. Set aside.
Open rolls and lay flat, like a book. Place rolls, cut-side up, on prepared baking sheet and evenly top with half the cheese mixture (reserve remaining for topping). Don't worry if rolls split.Toast in hot oven until cheese melts and rolls are slightly browned, 3-4 minutes.Carefully remove from oven. Evenly top rolls with chicken mixture, then remaining cheese mixture. Sheet and rolls will be hot! Use caution/a utensil. -
5 Finish Pizzas and Finish Dish
Bake in hot oven until rolls are browned and cheese is melted, 3-4 minutes.
Carefully remove from oven.Plate dish as pictured on front of card, topping pizza with dressing. Bon appétit!
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