All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
A note about serious food allergies
You know what happens when you're ordering a pizza? Someone in the group always wants a crazy topping of some sort; anchovies or pineapple or olives? After you bake up this ‘za, you may find yourself becoming that person. “How about okra, guys, it's really tasty… especially with some chicken flavored with zesty Cajun seasoning? And let's get a side of remoulade, just for dipping?” They may insist you order your own pizza. That sounds like a win-win to us.
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
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
Prepare the Ingredients
Stem okra and halve lengthwise. Mince garlic. Cut roasted red peppers into 1/4" dice. On a separate cutting board, cut chicken breasts into 1/2" dice and season with Cajun seasoning.
Sear the Okra
Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and okra, cut side down, to hot pan. Cook undisturbed until lightly charred, 2-3 minutes. Transfer okra to a plate. Reserve pan; no need to wipe clean.
Cook the Chicken
Return pan used to sear okra to medium-high heat. Add 1 tsp. olive oil and chicken to hot pan. Cook undisturbed until lightly charred, 2-3 minutes. Then stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 2-3 minutes. Remove from burner.
Par-Bake Flatbreads and Make Remoulade
Place flatbreads directly on oven rack and bake until lightly browned, 5 minutes. Carefully remove from oven and set on a clean surface. While flatbreads par-bake, combine mayonnaise and hot sauce (to taste) in a mixing bowl.
Assemble and Bake the Flatbreads
Divide garlic between flatbreads, sprinkling into an even layer. Top with half the cheese, okra, roasted red peppers, chicken, and remaining cheese. Place directly on oven rack with prepared baking sheet on rack below to collect any drips. Bake until cheese bubbles, 3-5 minutes.
Finish the Dish
Top flatbreads with remoulade and cut into desired number of wedges.
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