Meal Kit
Red Pepper Pesto Chicken Flatbreads
with caramelized onions
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Eggs, Wheat
- Protein-Packed
Chef
David Welch
In Your Box (serves 2)
- 10 oz. Diced Boneless Skinless Chicken Breasts
- 4 Mini Naan Flatbreads
- 2 oz. Red Pepper Pesto
- 2 oz. Creme Fraiche
- 2 oz. Shredded Mozzarella
- 1 Shallot
- 1 tsp. Sugar
- ½ tsp. Garlic Pepper
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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Calories780
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Carbohydrates61g
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Net Carbs58g
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Fat37g
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Protein46g
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Sodium1950mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Olive Oil
- Salt
- 2 Medium Non-Stick Pans
- 1 Baking Sheet
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 shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Toast the Flatbreads
Place flatbreads on prepared baking sheet.
Toast in hot oven until edges are slightly browned, 5-7 minutes.Carefully remove from oven.While flatbreads toast, continue recipe. -
2 Prepare the Ingredients
Peel and halve shallot. Slice thinly.
Pat chicken dry and season all over with garlic pepper and a pinch of salt and pepper. -
3 Caramelize the Shallots
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add shallots, sugar, and a pinch of salt to hot pan. Stir occasionally until combined and shallots are slightly caramelized, 8-10 minutes.If pan becomes dry, add water, 1 Tbsp. at a time, as needed.Remove from burner.While shallots caramelize, continue recipe. -
4 Cook the Chicken
Place another medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add chicken to hot pan. Stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Add pesto and creme fraiche. Stir often until combined and chicken is coated, 1-2 minutes.Remove from burner. -
5 Bake Flatbreads and Finish Dish
Evenly top flatbreads with chicken, cheese, then shallots.
Bake in hot oven until cheese is melted, 2-3 minutes.Carefully remove from oven.Plate dish as pictured on front of card, halving flatbreads, if desired. Bon appétit!
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