15 Minute Meal Kit

BBQ Chicken Mini-Flatbreads with Ranch Dressing

stovetop cooking

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, Soy

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 you!
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.

In Your Box (serves 2)

  • Info
    4 Mini Naan Flatbreads
  • Info
    2 oz. Shredded Cheddar Cheese
  • 1½ oz. BBQ Sauce
  • 12 oz. Diced Boneless Skinless Chicken Breasts
  • Info
    1½ fl. oz. Buttermilk Ranch Dressing
  • Info
    2 oz. Balsamic Onions
  • ½ oz. Baby Arugula

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.

  • Nutrition (per serving)

  • Calories
    792
  • Carbohydrates
    66g
  • Fat
    34g
  • Protein
    50g
  • Sodium
    1817mg

Recipe Steps

You Will Need

  • Olive Oil
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet

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

  • If using Impossible burger, follow same instructions as chicken in Step 1, breaking up burger until heated through, 4-6 minutes.

  • If using steak strips or flank steak, separate into a single layer and pat dry. Follow same instructions as chicken in Step 1, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.

  • If using shrimp, pat dry. Follow same instructions as chicken in Step 1, cooking undisturbed until shrimp reach minimum internal temperature, 2-3 minutes per side.

  1. 1

    Cook the Chicken

    Pat diced chicken dry, and season all over with a pinch of pepper. 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. Stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes. While chicken cooks, par-bake flatbreads.

  2. 2

    Par-Bake the Flatbreads

    Place flatbreads on prepared baking sheet, flat side up. Broil under hot broiler until beginning to brown around edges, 1-2 minutes. Don't text and broil! Keep an eye on oven as flatbreads may burn easily under broiler.

  3. 3

    Assemble and Bake the Flatbreads

    Carefully, flip flatbreads. Top evenly with BBQ sauce, chicken-onion mixture, and cheese. Broil again until cheese is melted, 1-2 minutes.

  4. 4

    Finish the Dish

    Plate dish as pictured on front of card, drizzling dressing on flatbreads and garnishing with arugula. Bon appétit!

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