Express
BBQ Chicken Mini-Flatbreads with Ranch Dressing
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Eggs, Wheat, Soy
Chef
David Padilla
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)
- 12 oz. Diced Boneless Skinless Chicken Breasts
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4 Mini Naan Flatbreads
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2 oz. Shredded Cheddar Cheese
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2 oz. Balsamic Onions
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1½ fl. oz. Buttermilk Ranch Dressing
- 1½ oz. BBQ Sauce
- 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.
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Nutrition (per serving)
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Calories790
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Carbohydrates66g
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Net Carbs65g
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Fat34g
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Protein50g
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Sodium1820mg
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
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If using Impossible burger, follow same instructions as chicken in Step 1, breaking up burger until heated through, 4-6 minutes.
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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.
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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.
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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 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 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 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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