Chicken Ricotta Flatbreads with Spinach and Mushrooms
Prep & Cook Time:10-15 min.
Cook Within:4 days
Spice Level:Not Spicy
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
A note about serious food allergies
These flatbreads are bursting with toppings and flavors, combining for delight in each bite. Not in the least is the delicious chicken breasts, the best part of the bird. But don't sleep on fresh spinach, juicy tomato, and those earthy beauts, mushrooms. 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.
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
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, 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.
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.
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.
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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