Meal Kit

Cajun Chicken Flatbread

with remoulade and red peppers

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Fish, Wheat

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

In Your Box (serves 2)

  • 14 oz. Diced Chicken Thighs
  • Info
    2 Naan Flatbread
  • Info
    3 oz. Shredded Cheddar-Jack Cheese
  • Info
    1.9 oz. Remoulade Sauce
  • 1 Shallot
  • 1 Red Bell Pepper
  • 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.

  • Nutrition (per serving)

  • Calories
    952
  • Carbohydrates
    71g
  • Fat
    46g
  • Protein
    63g
  • Sodium
    1751mg

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
  1. 1

    Prep

    Chop red peppers 1 inch strips Slice shallot thin

  2. 2

    Toast Naan

    "Place flatbreads directly on oven rack and bake in hot oven until lightly browned, 6-8 minutes.

  3. 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.

  4. 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"

  5. 5

    Finish The Dish

    Drizzle remaining remoulade on flatbreads. Top with red pepper flakes to taste.

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