6-Serving Meal
Loaded Chicken Bianca Flatbread
serves 6
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk, Eggs, Wheat
- Protein-Packed
Chef
Laura Alpern
In Your Box (serves 6)
- 30 oz. Diced Boneless Skinless Chicken Breasts
- 6 Naan Flatbread
- 12 fl. oz. Cream Sauce Base
- 6 oz. Shredded Mozzarella
- 2 oz. Grated Parmesan Cheese
- 1 oz. Bacon Bits
- 4 Green Onions
- 4 tsp. Garlic Pepper
- ½ tsp. Red Pepper Flakes
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)
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Calories740
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Carbohydrates66g
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Net Carbs63g
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Fat30g
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Protein53g
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Sodium2070mg
Recipe Steps
You Will Need
- Pepper
- Butter
- Olive Oil
- Salt
- 2 Baking Sheets
- 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
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If using Italian sausage, break up sausage until no pink remains and sausage reaches minimum internal temperature, 6-8 minutes.
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1 Toast the Flatbreads
Place three flatbreads on each prepared baking sheet, flat-side up.
Toast in hot oven until flatbread edges are slightly browned, 10-12 minutes.Carefully remove from oven.While flatbreads toast, continue recipe. -
2 Prepare the Ingredients
Trim and thinly slice green onions, keeping white and green portions separate.
Pat chicken dry. Season all over with garlic pepper and a pinch of salt. -
3 Cook the Chicken
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add chicken to hot pan. Stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 6-8 minutes.Stir in white portions of green onions until slightly softened, 1-2 minutes. -
4 Add the Sauce
Add 2 Tbsp. butter, cream base, half the grated cheese (reserve remaining for garnish), 1/3 the shredded cheese (reserve remaining for flatbreads), and a pinch of pepper to hot pan. Stir to combine and bring to a simmer.
Once simmering, remove from burner. -
5 Bake Flatbreads and Finish Dish
Flip flatbreads. Evenly top with chicken mixture, remaining shredded cheese, then bacon. Sheet and flatbreads will be hot! Use caution/a utensil.
Bake in hot oven until flatbread edges are crisp and cheese is melted, 4-6 minutes.Carefully remove from oven.Kids not a fan of extra heat? Feel free to skip/reduce the red pepper flakes. Plate dish as pictured on front of card, topping flatbread with remaining grated cheese, green portions of green onions, and red pepper flakes (to taste). Slice flatbread, if desired. Bon appétit!
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