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
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.
Chop red peppers 1 inch strips
Slice shallot thin
"Place flatbreads directly on oven rack and bake in hot oven until lightly browned, 6-8 minutes.
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.
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"
Finish The Dish
Drizzle remaining remoulade on flatbreads. Top with red pepper flakes to taste.
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