Meal Kit

Pesto Chicken Thigh Mini-Pizzas

with mozzarella, grape tomatoes, and arugula

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

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

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
  • 14 oz. Diced Chicken Thighs
  • Info
    4 Mini Naan Flatbreads
  • Info
    4 oz. Shredded Mozzarella
  • Info
    2 Tbsp. Basil Pesto
  • ½ oz. Baby Arugula

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
    876
  • Carbohydrates
    63g
  • Fat
    43g
  • Protein
    61g
  • Sodium
    1731mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Baking Sheet
  • 1 Medium 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

  • If using whole chicken breasts, pat dry and, on a separate cutting board, cut into 1" dice. Follow same instructions as diced chicken in Step 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes.

  • If using Italian sausage, remove from casing. Follow same instructions as chicken in Step 3 breaking into smaller pieces until no pink remains and sausage reaches a minimum internal temperature, 4-6 minutes.

  • If using Impossible Burger, follow same instructions as chicken in Steps 3, breaking up burger until heated through, 5-7 minutes.

  1. 1

    Prepare the Ingredients

    Halve and peel shallot. Slice halves into thin strips. Halve tomatoes. Pat chicken thighs dry, and season all over with ¼ tsp. salt and a pinch of pepper. Don't worry about trimming. Excess fat will render while cooking and add flavor.

  2. 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. Reserve pan; no need to wipe clean.

  3. 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.

  4. 4

    Assemble the Pizzas

    Place par-baked flatbreads on a clean work surface. Drizzle each flatbread with ½ tsp. olive oil. Divide chicken evenly between each flatbread, then add mozzarella, caramelized shallot, and tomatoes, cut side down.

  5. 5

    Bake Pizzas and Finish Dish

    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!

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