Express
Sheet Pan Shredded BBQ Chicken Flatbread
with red onion and cheddar
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Eggs, Wheat
Chef
Laura Alpern
If you’re in search of a meal with minimal clean-up, our Express Sheet Pan meals are perfect for you. These flavorful dishes are quick-cooking and just require one sheet pan. Yes, that’s right, just one. Dinner can be served for you and a loved one in no time, leaving the kitchen close to spot-less. One sheet, little time, lots of flavor.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 2 Naan Flatbread
- 1 Onion
- 4½ oz. BBQ Sauce
- 3 oz. Shredded Cheddar Cheese
- 1½ fl. oz. Buttermilk Ranch Dressing
- 2 Green Onions
- 1 tsp. Blackening Seasoning
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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Calories1000
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Carbohydrates104g
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Net Carbs99g
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Fat39g
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Protein59g
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Sodium2510mg
Recipe Steps
You Will Need
- Cooking Spray
- Olive Oil
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Heat-Safe Mixing Bowl
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 antibiotic free chicken, follow same instructions.
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1 Roast the Red Onions and Chicken
Halve and peel red onion. Slice halves into thin strips.
Pat chicken dry and season both sides with blackening seasoning.Place onions on one side of prepared baking sheet and toss with 2 tsp. olive oil. Spread into a single layer on their side.Place chicken on empty side of sheet.Roast in hot oven until onions are tender and chicken reaches a minimum internal temperature of 165 degrees, 15-20 minutes.Carefully remove from oven and transfer chicken to a heat-safe mixing bowl. Let cool, at least 5 minutes.While onions and chicken roast, continue recipe. -
2 Toast the Flatbreads
Place flatbreads directly on oven rack.
Toast in hot oven until slightly browned, 6-8 minutes.Carefully remove from oven and transfer to a clean, flat work surface. Flatbreads will be hot! Use caution. -
3 Shred the Chicken
After 5 minutes, or once chicken is cool enough to handle, shred into small pieces.
Stir in 1/3 the BBQ sauce (reserve remaining for flatbreads) until combined. -
4 Bake Flatbreads and Finish Dish
Evenly spread remaining BBQ sauce over flatbreads. Evenly top BBQ sauce with chicken, red onions, then cheese. Replace foil on baking sheet, if desired. Transfer flatbreads to prepared sheet.
Bake in hot oven until cheese is melted, 1-2 minutes.Carefully remove from oven.While flatbreads bake, trim and thinly slice green onions.To serve, top flatbread with dressing and green onions. Bon appétit!
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