Chicken Garlic Ricotta Flatbreads with Spinach and Tomatoes
ready in 15 minutes
Prep & Cook Time:10-15 min.
Cook Within:4 days
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
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substitute ingredient. Not to worry! We make sure every ingredient
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You Will Need
Large 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
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.
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.
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.
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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