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
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.
You Will Need
Large Non-Stick Pan
Before You Cook
Prepare the Ingredients
Coarsely chop spinach.
Drain artichokes and pat dry. Coarsely chop.
Pat diced chicken thighs dry and season with ¼ tsp. salt and a pinch of pepper. Don't worry about trimming. Excess fat will render while cooking and add flavor.
Bake the Flatbreads
Place flatbreads directly on oven rack and bake in hot oven until lightly browned, 6-8 minutes.
While flatbreads bake, combine ricotta, 1 Tbsp. olive oil, and a pinch of salt and pepper in a mixing bowl.
Spread ricotta on flatbreads and bake again until flatbreads are browned, 2-3 minutes.
Start the Topping
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add chicken to hot pan and stir occasionally until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Finish the Topping
Add garlic to pan and stir until aromatic, 30 seconds.
Add artichokes, spinach, 2 Tbsp. water, and cream cheese. Stir constantly until cream cheese melts and spinach is just wilted, 1-2 minutes.
Remove from burner.
Finish the Dish
Top flatbreads evenly with chicken-artichoke mixture.
Plate dish as pictured on front of card, garnishing with pecorino. Bon appétit!
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