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Chicken Ricotta Flatbreads with Spinach and Mushrooms
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Eggs, Wheat
Chef
Patrick Le Beau
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.
In Your Box (serves 2)
- 12 oz. Diced Boneless Skinless Chicken Breasts
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4 Mini Naan Flatbreads
- 1 Roma Tomato
- 4 oz. Sliced Cremini Mushrooms
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3 oz. Ricotta
- 2 oz. Baby Spinach
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½ oz. Grated Parmesan
- ½ tsp. Seasoned Salt Blend
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.
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Nutrition (per serving) 2qWpdGOR
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Calories710
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Carbohydrates57g
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Net Carbs54g
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Fat29g
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Protein52g
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Sodium1800mg
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
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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 1/4" dice. -
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 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 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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