15 Minute Meal Kit

Chicken Ricotta Flatbreads with Spinach and Mushrooms

stovetop cooking

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Not Spicy

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

These flatbreads are bursting with toppings and flavors, combining for delight in each bite. Soft ricotta glues the whole thing together and helps bring the magic to your mouth. Tip: To remove the core of a tomato, carefully cut a shallow circle around the stem with a small knife, then remove circle.

In Your Box (serves 2)

  • Info
    4 Mini Naan Flatbreads
  • Info
    3 oz. Ricotta
  • ½ tsp. Seasoned Salt Blend
  • 4 oz. Sliced Cremini Mushrooms
  • 2 oz. Baby Spinach
  • 12 oz. Diced Boneless Skinless Chicken Breasts
  • 1 Roma Tomato
  • Info
    ½ oz. Grated Parmesan

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
    710
  • Carbohydrates
    57g
  • Fat
    29g
  • Protein
    52g
  • Sodium
    1800mg

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

Customize It Instructions

  • If using chicken breasts, pat dry and, on a separate cutting board, cut into 1" dice. Follow same instructions as diced chicken.

  • If using Italian sausage, remove sausage from casing. Follow same instructions as chicken in Steps 1 and 2, breaking into smaller pieces until no pink remains and sausage reaches a minimum internal temperature of 160 degrees, 4-6 minutes.

  1. 1

    Cook Chicken and Prepare Ingredients

    Pat diced chicken dry, and season with a pinch of pepper. Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan. Stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Remove chicken to a plate. Return pan to medium-high heat. While chicken cooks, core tomato and cut into ¼" dice.

  2. 2

    Add the Vegetables

    Add 1 tsp. olive oil and mushrooms to hot pan. Stir occasionally until mushrooms brown, 4-5 minutes. Add spinach and stir until spinach wilts, 30-60 seconds. Stir in tomato, chicken, and half the seasoned salt (reserve remaining for ricotta). Remove from burner.

  3. 3

    Make Ricotta and Boil Flatbreads

    Combine ricotta, 2 tsp. olive oil, and remaining seasoned salt 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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