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
We capital-L love a traditional Greek salad with the fresh Mediterranean flavors of roasted red peppers, Kalamata olives, and feta cheese. But now that we've put it on a crispy flatbread, "love" seems woefully inadequate to describe a dish that asks so little of us (it's really easy), yet gives so much (it's really delicious, too). Words may fail us, but when you pull this flatbread from the oven, the results speak for themselves.
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
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
Caramelize the Onion
Peel and halve onion. Slice onion into thin strips.
Heat 2 tsp. olive oil in a medium pan over medium-high heat. Add onion to hot pan and stir occasionally until softened and just beginning to caramelize, 6-8 minutes.
Stir in half the balsamic vinegar (reserve remaining for arugula) and a pinch of pepper and cook until mostly evaporated, 30 seconds.
Remove from burner.
While onions caramelize, prepare ingredients.
Prepare the Ingredients
In a mixing bowl, combine tomatoes, half the oregano (reserve remaining for garnish), 2 tsp. olive oil, and a pinch of pepper. Set aside.
Assemble the Flatbreads
Place flatbreads on prepared baking sheet.
Divide half the mozzarella (reserve remaining for topping), caramelized onion (to taste), and half the marinated tomatoes (reserve remaining for arugula) between flatbreads.
Top each with roasted red peppers, olives, and feta. Sprinkle with remaining mozzarella.
Bake the Flatbreads
Bake in hot oven until flatbread edges are brown and crisp, 12-14 minutes.
Rest flatbreads, 5 minutes.
While flatbreads rest, dress salad.
If using protein, prepare while flatbreads bake. If using whole chicken breasts, pat dry and cut into 1" pieces on a separate cutting board. Proceed with diced chicken. If using diced chicken, season all over with ¼ tsp. salt and a pinch of pepper. Stir occasionally with 2 tsp. olive oil in a medium non-stick pan over medium-high heat until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. If using ground beef, cook in a medium non-stick skillet over medium-high heat with 1 tsp. olive oil. Break into small pieces with a spoon until no pink remains, 4-6 minutes. Season with ¼ tsp. salt and a pinch of pepper.
Dress Salad and Finish Dish
Add arugula, remaining balsamic vinegar, 1 tsp. olive oil, and a pinch of pepper to mixing bowl with remaining marinated tomatoes. Toss gently to combine.
If using protein, add to flatbreads before salad.
Plate dish as pictured on front of card, topping flatbreads with arugula salad and garnishing with remaining oregano. Bon appétit!
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