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
Cook the Chicken Mixture
Stem and mince oregano.
Pat chicken dry.
If using whole chicken breasts, pat dry and, on a separate cutting board, cut into 1" pieces.
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken and oregano (reserve a pinch for garnish) to hot pan and stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Add spinach and stir occasionally until wilted, 1-2 minutes.
Stir in marinara and remove from burner.
If using ground pork, add ¼ tsp. salt and a pinch of pepper and follow same instructions, breaking up meat with a spoon until no pink remains, 5-7 minutes.
Par-Bake the Flatbreads
Place flatbreads on prepared baking sheets, flat side up.
Place baking sheet under broiler. Broil until beginning to brown around edges, 1-2 minutes.
Keep an eye on oven as flatbreads may burn easily under broiler.
Assemble and Bake the Flatbreads
Carefully, flip flatbreads. Top evenly with chicken mixture and mozzarella.
If using ground pork, follow same instructions.
Broil again until cheese is melted, 1-2 minutes.
Finish the Dish
Plate dish as pictured on front of card, garnishing flatbreads with Parmesan cheese, remaining oregano, and red pepper flakes (to taste). Bon appétit!
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