Pesto Chicken Pizza

with mozzarella, grape tomatoes, and arugula

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

A note about serious food allergies

First, you'll caramelize the shallot, bringing out their natural sugars. Then, you cook the chicken and assemble the flatbread with two perfect elements: melty mozzarella and juicy grape tomatoes. Bake, top with pesto and arugula, and presto! Pesto chicken pizza.

In Your Box (serves 2)

  • 1 Shallot
  • 4 oz. Grape Tomatoes
  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    2 Naan Flatbreads
  • Info
    4 oz. Shredded Mozzarella
  • Info
    2 Tbsp. Basil Pesto
  • ½ oz. Baby Arugula
  • Nutrition (per serving)

  • Calories
    886
  • Carbohydrates
    74g
  • Fat
    38g
  • Protein
    64g
  • Sodium
    1960mg

Recipe Steps

You Will Need

  • Olive Oil
  • Pepper
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Halve and peel shallot. Slice halves into thin strips. Halve tomatoes. Pat chicken breasts dry and, on a separate cutting board, cut into 1” dice. Season with a pinch of pepper.

  • Step 2 - Caramelize the Shallot
    2

    Caramelize the Shallot

    Heat 2 tsp. olive oil in a medium non-stick pan over medium heat. Add shallot to hot pan. Stir occasionally until tender and lightly caramelized, 8-10 minutes. Transfer shallot to a plate and set aside. Reserve pan; no need to wipe clean.

  • Step 3 - Cook Chicken and Par-Bake Flatbreads
    3

    Cook Chicken and Par-Bake Flatbreads

    Return pan used to caramelize shallot to medium-high heat. Add 2 tsp. olive oil and chicken to hot pan and cook undisturbed until browned on one side, 3-4 minutes. Then stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 2-3 minutes. Remove from burner. While chicken cooks, place flatbreads directly on oven rack and bake in hot oven until lightly browned, 6-8 minutes.

  • Step 4 - Assemble the Pizzas
    4

    Assemble the Pizzas

    Place browned flatbreads on a clean work surface. Drizzle each flatbread with ¼ tsp. olive oil. Divide chicken between each flatbread, then add mozzarella, tomatoes, and caramelized shallot.

  • Step 5 - Bake the Pizzas
    5

    Bake the Pizzas

    Place assembled pizzas directly on top oven rack, with prepared baking sheet on rack below to catch any drips. Bake until crust is golden brown and cheese is melted, 5-7 minutes. Rest cooked pizzas 5 minutes. Plate dish as pictured on front of card, garnishing pizzas with basil pesto and arugula. Bon appétit!