Nacho Chicken Flatbread

with jalapeño salsa and tortilla strips

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Eggs, Wheat

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 you!
A note about serious food allergies

This is the flatbread America has been waiting for. We've combined the crunchy essence of nachos, and the cheese, with the softer, toasted nature of flatbreads, with cheese. With a feisty jalapeño salsa and diced chicken on top, we're serving up joy on a naan, a meal that will satisfy from sea to shining sea.

Tip: Easiest way to remove jalapeño stems and seeds: remove ends, then hold upright. Carefully slice the pepper into four pieces, leaving stem and seed to discard.

In Your Box (serves 2)

  • 12 oz. Diced Boneless Skinless Chicken Breasts
  • 2 Green Onions
  • 1 Roma Tomato
  • Info
    2 oz. Shredded Cheddar-Jack Cheese
  • Info
    4 oz. Light Cream
  • 1 Lime
  • 2 tsp. Chipotle Seasoning
  • 1 Jalapeño Pepper
  • 1 oz. Tortilla Strips
  • Info
    2 Naan Flatbreads

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.

  • Nutrition (per serving)

  • Calories
    929
  • Carbohydrates
    81g
  • Fat
    42g
  • Protein
    55g
  • Sodium
    1830mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

  • 1

    Prepare the Ingredients

    Trim and thinly slice green onions, keeping white and green portions separate. Core tomato and cut into ¼" dice. Halve lime and juice. Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.

  • 2

    Make the Salsa

    In a mixing bowl, combine tomato, 2 tsp. lime juice, jalapeño (to taste), and a pinch of salt and pepper. Set aside.

  • 3

    Cook the Chicken

    Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken, white portions of green onions, and a pinch of pepper to hot pan and stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Stir in seasoning and transfer chicken to a plate. Wipe pan clean and reserve. While chicken cooks, bake flatbreads.

  • 4

    Bake the Flatbreads

    Place flatbreads directly on oven rack and bake in hot oven until lightly browned, 6-8 minutes.

  • 5

    Make Cheese Sauce and Finish Dish

    After chicken is cooked, return pan used to cook chicken to medium-high heat. Add cream to hot pan and stir occasionally until slightly thickened, 2-3 minutes. Remove from burner and stir in cheese until completely incorporated. Place flatbreads on a clean work surface and slather on cheese sauce. Top with chicken and salsa. Plate dish as pictured on front of card, garnishing flatbreads with green portions of green onions and tortilla strips. Bon appétit!

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