Meal Kit
Cajun Chicken Flatbread
with remoulade and red peppers
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Fish (Anchovy), Milk, Eggs, Wheat
Chef
Jimmy Cababa
In Your Box (serves 2)
- 14 oz. Diced Chicken Thighs
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2 Naan Flatbread
- 1 Red Bell Pepper
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3 oz. Shredded Cheddar-Jack Cheese
- 1 Shallot
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1.9 oz. Remoulade Sauce
- ¼ tsp. Red Pepper Flakes
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) yOkw5YOm
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Calories950
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Carbohydrates71g
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Net Carbs67g
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Fat46g
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Protein63g
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Sodium1750mg
Recipe Steps
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
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1 Prep
Chop red peppers 1 inch strips
Slice shallot thin -
2 Toast Naan
"Place flatbreads directly on oven rack and bake in hot oven until lightly browned, 6-8 minutes.
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3 Cook Chicken
Season chicken with a pinch of salt and pepper. Place a medium pan over medium-high heat and add 1 tsp. olive oil. Add chicken thighs to hot pan and cook until deep brown and chicken reaches a minimum internal temperature of 165 degrees, 4-5 minutes per side. Add peppers and shallot. Cook until slightly softened, 3-4 minutes. Transfer mixture to a bowl and toss with half the remoulade sauce.
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4 Assemble Flatbread
Top flatbread with chicken mixture. Place directly on oven rack with baking sheet on rack below to catch any drips. Bake until golden brown and warmed through, 5-7 minutes"
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5 Finish The Dish
Drizzle remaining remoulade on flatbreads. Top with red pepper flakes to taste.
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