15 Minute Meal Kit

Chicken Garlic Ricotta Flatbreads with Spinach and Tomatoes

ready in 15 minutes

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Eggs, 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)

  • Info
    3 oz. Ricotta
  • ½ fl. oz. Garlic Oil
  • 1 Roma Tomato
  • 2 oz. Baby Spinach
  • ½ tsp. Seasoned Salt Blend
  • Info
    ¼ oz. Grated Parmesan
  • ¼ tsp. Red Pepper Flakes
  • Info
    4 Mini Naan Flatbreads
  • 12 oz. Diced Boneless Skinless Chicken Breasts

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
    692
  • Carbohydrates
    55g
  • Fat
    28g
  • Protein
    49g
  • Sodium
    1741mg

Recipe Steps

You Will Need

  • Olive Oil
  • Pepper
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

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
  1. 1

    Cook Chicken and Prepare Ingredients

    Pat diced chicken dry. Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken and half the seasoned salt (reserve remaining for ricotta) to hot pan. Stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. While chicken cooks, core tomato and cut into ¼" dice.

  2. 2

    Add the Vegetables

    Add spinach and a pinch of pepper to hot pan and stir until spinach wilts, 30-60 seconds. Stir in tomatoes and remove from burner.

  3. 3

    Make Ricotta and Broil Flatbreads

    Combine ricotta, garlic oil, remaining seasoned salt, and red pepper flakes (to taste) in a mixing bowl. Set aside. Place flatbreads under hot broiler and toast until golden brown, 1-2 minutes. Keep an eye on oven as flatbreads may burn easily.

  4. 4

    Finish the Dish

    Plate dish as pictured on front of card, topping flatbreads with ricotta mixture and chicken and vegetables. Garnish with Parmesan. Bon appétit!

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