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
Neither the pesto nor the chicken are “mini” in this dish; in fact, they combine to provide perfect flavors. It's the flatbreads that are mini, and fun! Size doesn't matter to yumminess. Tip: To remove the core of a tomato, carefully making a circle with your knife around the stem, 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
Medium Non-Stick Pan
Before You Cook
Cook Chicken and Prepare Tomato
Pat chicken dry, and season all over with a pinch of salt.
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Remove from burner.
While chicken cooks, core tomato and cut into ¼" rounds
Par-Bake the Flatbreads
Place flatbreads on prepared baking sheet, flat-side up. Place baking sheet under hot broiler and broil until beginning to brown around edges, 1-2 minutes.
Keep an eye on oven as flatbreads may burn easily under broiler.
Assemble and Broil the Pizzas
Carefully flip flatbreads, and top evenly with tomatoes and chicken. Sprinkle with mozzarella.
Place under the broiler again until cheese has melted, 2-3 minutes.
Finish the Dish
Plate dish as pictured on front of card, drizzling pizzas with pesto, and topping with Parmesan. Bon appétit!
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